Boston Cream French Toast

Heat oven to 350°F. Bake French bread as directed on can. Cool 10 minutes.

Meanwhile, spray 13x9-inch pan (dark pan not recommended) with cooking spray. In large bowl, beat sweetened condensed milk, 1 cup of the cream, the egg yolks and vanilla with wire whisk until well blended. Pour half of mixture into pan.

Trim ends of bread; cut into 20 (about 3/4-inch) slices. Place slices over egg mixture. Pour remaining egg mixture over bread slices. Bake 30 to 33 minutes or until light golden brown.

In medium microwavable bowl, microwave remaining 1/4 cup cream on High 20 to 30 seconds or until hot. Stir in hazelnut spread until smooth.

For each serving, with spatula, remove 1 piece French toast and place custard side up on serving plate. Top with another piece of French toast, custard side down, forming a sandwich with custard in the center. Drizzle each serving with 1 tablespoon chocolate hazelnut sauce.