Recipe Archives->Breads Pudding->Choc Hazelnut

Chocolate Hazelnut Bread Pudding

6 slices firm white bread, each cut in 4" triangles
2 cups 1% low-fat milk
1 cup heavy cream
1 cup semisweet chocolate chips
2 tablespoons sugar
4 teaspoons instant coffee granules
3 large eggs
1/2 cup hazelnuts, toasted and chopped

Heat oven to 350 degrees. Have ready a 2 quart shallow baking dish
and a large roasting pan.

Arrange bread triangles overlapping in baking dish. Place dish in
roasting pan.  Bring 1 cup milk and cream to a simmer in a 1 quart
saucepan over medium-low heat. Remove from heat; add chocolate
chips, sugar and coffee. Let stand 2 minutes to melt chocolate,
then whisk until blended.

Whisk remaining 1 cup milk and the eggs in a large bowl until well
blended; whisk in chocolate mixture. Pour evenly over bread. Sprinkle
with hazelnuts.  Pour hot water into roasting pan to come halfway
up sides of dish.

Bake for 55-60 minutes until a knife inserted near center comes
out clean.  Remove from water to a wire rack. Serve warm, at room
temperature or cold.

Printable version: choc-hazelnut.txt.