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“From Cooking Light Magazine. Vanilla low-fat ice cream melts over the warm bread pudding to form a sauce. If you have whole hazelnuts, toast them at 350 degrees F. for 8-10 minutes, or until the skins are loosened. To rub off the papery skins, roll the nuts in a clean dish towel. Then chop as needed. Prep time does not include chill time.”

Ingredients Nutrition

  • 1 13 cups 2% low-fat milk
  • 12 cup sugar
  • 14 cup unsweetened cocoa
  • 1 ounce unsweetened chocolate, chopped
  • 2 large egg whites, lightly beaten
  • 1 large egg, lightly beaten
  • 14 cup Frangelico (hazelnut flavored liqueur)
  • 34 teaspoon vanilla extract
  • 18 teaspoon salt
  • 4 12 cups French bread, cubed (about 8 oz. - 1/2 inch cubed)
  • cooking spray
  • 2 tablespoons hazelnuts, chopped
  • 2 cups low-fat vanilla ice cream


  1. Combine first 4 ingredients in a medium saucepan. Cook over medium-low heat 3 minutes or until chocolate melts, stirring constantly (do not boil).
  2. Combine egg whites and egg in a large bowl; gradually add hot milk mixture to egg mixture, stirring constantly with a whisk. Stir in liqueur, vanilla and salt. Add bread, tossing gently to coat.
  3. Spoon mixture into an 8-inch square baking dish coated with cooking spray. Cover with foil, chill 30 minutes or up to 4 hours.
  4. Preheat oven to 350 degrees F. Sprinkle hazelnuts evenly over pudding. Place dish in a 13x9 inch baking pan; add hot water to pan to a depth of 1 inch. Bake, covered at 350 degrees for 30 minutes. Uncover and bake an additional 5 minutes or until a knife inserted in center comes out clean. Serve each bread pudding piece warm with 1/4 cup ice cream.

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