Chocolate French toast with raspberry and hazelnut sauce

Ingredients:

• 2 cups of raspberries
• 1/4 cup sugar
• 2/3 cup chocolate-hazelnut spread (such as Nutella)
• 3 large eggs
• 1 cup whole milk
• 8 slices of white country bread
• 2 tablespoons unsalted butter
• Chopped toasted hazelnuts, for serving

Preparation:

1. Preheat oven to 120°C (250°F). Combine raspberries, sugar, and 3 tablespoons of water in a small saucepan and heat over medium-high heat; simmer until the raspberries are softened and the mixture becomes syrupy, about 5 minutes. Strain through a fine-mesh sieve into a bowl, pressing down on the berries with a silicone spatula.
2. In a medium bowl, whisk the chocolate-hazelnut spread with the eggs until smooth, then transfer to a large baking dish and stir in the milk. Add the bread slices a few at a time and let soak, turning once, for 1-2 minutes. Remove before the bread becomes soggy.
3. In a large nonstick skillet, melt 1/2 tablespoon of butter over medium heat. Add 2 slices of bread and cook until golden brown, 3-4 minutes per side. Transfer to a baking sheet and keep in a warm oven; repeat with the remaining bread, adding 1/2 tablespoon of butter to the skillet with each addition. Top the French toast with raspberry sauce and sprinkle with hazelnuts.