Ingredients
520g loaf pane di casa bread
1⁄2 cup chocolate hazelnut spread
4 eggs, lightly beaten
1 cup milk
2 tblsps brown sugar
1 tsp vanilla bean paste
Double cream and fresh raspberries, to serve
HAZELNUT CRUMBLE
1⁄2 cup plain flour
2 tblsps brown sugar
50g cold unsalted butter, finely chopped
1⁄4 cup roasted hazelnuts, coarsely chopped
Method
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To make the crumble, combine the our and sugar in a bowl. Rub in the butter with your fingertips to form coarse crumbs. Stir in the hazelnuts. Spread onto an oven tray lined with baking paper.
2 Cook in a moderate oven (180C), stirring halfway through cooking time, for about 12 minutes, or until golden brown and crisp. Remove from oven and cool on tray.
3 Meanwhile, trim ends from the pane di casa bread and cut into 12 even slices (about 1 1⁄2cm thick). Sandwich together two slices at a time with chocolate hazelnut spread.
4 Whisk the eggs, milk, sugar and vanilla in a large jug. Pour into a large, shallow dish. Add the sandwiches and let stand for 5 minutes. Turn over and repeat until soaked. Remove, allowing excess egg mixture to drain away. Place them about 4cm apart, on a large oven tray.
5 Cook in a hot oven (200C) for about 20 minutes, or until golden brown.
6 Serve warm topped with cream, hazelnut crumble and fresh raspberries.