First, make the hot chocolate french toast mixture. Place the milk, Nutella, dark chocolate and milk chocolate in a frying pan over medium heat and stir until everything is melted and combined. Remove this from the heat and allow this to come to room temperature.

Slice the brioche into 2, 2-inch thick slices, and remove the crusts. Slice open an opening into each slice of bread, making a little pocket. Make sure leave the other 3 sides of the bread still connected – just make a little pocket.

Spread the Nutella between each of the two pockets, and stuff them with the raspberries and marshmallows. Add enough filling for the bread to be full, but not too full that the filling will spill out when frying.

Add the eggs to the hot chocolate mixture, and whisk until combined. Add the stuffed bread, and allow it to soak for 5 minutes, and then flip them over and soak for an additional 5 minutes on the other side.

Melt some butter in a frying pan over medium heat. Fry the bread on each side for about 3-4 minutes. The mixture is quite sugary, so make sure to check to see if the sugar is caramelizing too quickly or burning. Then turn off the heat, cover the pan with a lid, and allow the French toast to steam in the residual heat for 5 minutes.

To serve, top with more fresh raspberries and marshmallows, and then drizzle more Nutella over top. Sprinkle on some toasted chopped hazelnuts, and enjoy!