French toast with dark chocolate and roasted hazelnuts


  • 1 large or 2 small wholegrain baguettes with seeds
  • 200g Alce Nero dark chocolate
  • 3 eggs
  • 250ml Alce Nero soya milk
  • 2 tbsp Alce Nero wildflower honey
  • 40g roasted hazelnuts
  • 30g butter
  • 2g salt


Cut the baguette into diagonal slices. Split the chocolate bars into 4-6 portions, then coarsely chop the hazelnuts. Break the eggs in a bowl together with the honey and salt. Stir until everything has dissolved. Dip the first 4 slices of bread in the mixture and let them absorb the liquid, then shake off the excess, place a piece of chocolate and a tablespoon of hazelnuts on the bread and cover with another 2 slices of soaked bread, pressing down lightly. Repeat this step with the remaining slices and fry the French toast in butter - that is already bubbling - for 2 minutes on each side.

Serve straight away with the rest of the hazelnuts.

  • Timing

    20 minutes

  • Complexity


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