Chocolate-Hazelnut Bread Pudding

"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."
 
Download
photo by Baby Kato photo by Baby Kato
photo by Baby Kato
photo by Baby Kato photo by Baby Kato
Ready In:
1hr
Ingredients:
13
Serves:
8
Advertisement

ingredients

  • 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
Advertisement

directions

  • Combine first 4 ingredients in a medium saucepan. Cook over medium-low heat 3 minutes or until chocolate melts, stirring constantly (do not boil).
  • 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.
  • Spoon mixture into an 8-inch square baking dish coated with cooking spray. Cover with foil, chill 30 minutes or up to 4 hours.
  • 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.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. Wow, we loved this very flavorful bread pudding. Thank you for sharing another winner Nancy. This recipe was quick and easy to make with delicious results. I made mine as written but had to use almonds, as I was out of hazelnuts. Dh had his plain with no nuts and no alcohol. Both versions tasted great. This rich dessert was light, tender and fluffy and had a wonderful chocolate/hazelnut flavor. The nuts give a nice crunch element to the dish. Made For Cooking around the Christmas Tree Tag Game.
     
Advertisement

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes