Chocolate Hazelnut Bread Pudding

Recipe Ingredients

6		Firm white bread - each cut in 4" triangles
2 cups	474ml	1% low-fat milk
1 cup	237ml	Heavy cream
1 cup	110g / 3.9oz	Semisweet chocolate chips
2 tablespoons	30ml	Sugar
4 teaspoons	20ml	Instant coffee granules
3 teaspoons	15ml	Eggs (large)
1/2 cup	73g / 2.6oz	Hazelnuts - toasted and chopped

Recipe Instructions

Heat oven to 350F.

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.

Source:
Woman's Day

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