February 10 2017

Chocolate Hazelnut Bread Pudding

This month’s recipe is on the sweeter side in celebrating Valentines Day. I hope you will make it and be successful doing so. Until next month, Bon Appetite Chocolate Hazelnut Bread Pudding
Serves 4
Preheat oven to 350*
4 – 10 oz. – 12oz. – Casserole or deep crème brulee dishes
Pam Butter spray
Heavy Whipping Cream 40% -9 oz.
Whole large eggs – 3
Large Egg Yolks – 3
Sugar – ¾ cup
Bittersweet Chocolate Chips – 1 / 2 Cup
Ground Cinnamon –1 / 2 tsp.
Pure Vanilla Extract–1 tsp.
Cocoa Powder –3 TB.
Toasted Ground Hazelnuts – 1 / 4 Cup
Cubed Brioche or White Bread – ¾ loaf
  1. First, spray dishes with Pam and set aside, in a small pot, bring to a slight simmer the cream, cocoa powder, cinnamon, and vanilla.
  2. In a mixing bowl, whisk the eggs, yolks, and sugar until smooth and creamy. Add half the hot cream stirring well. Add half the chocolate chips and the remaining cream.
  3. Stir until all the sugar and chocolate is dissolved.
  4. Pour mixture over the bread and stir until cream has soaked in. let cool slightly.
  5. Add half the hazelnuts and the remaining chocolate.
  6. Fold in and pour the pudding into the four buttered dishes. Top with the remaining nuts.
  7. Place pudding dishes into a large casserole dish with deep sides. Pour hot water around dishes up half way.
  8. Place that dish in the middle of the preheated oven and bake for 30 minutes.
  9. After 30 minutes turn off oven and let rest in the oven 15 minutes. Let cool slightly.
  10. You can then pop the bread pudding out on plates and serve with caramel and chocolate sauces.