Chocolate-Hazelnut Bread Pudding

Name: Chocolate-Hazelnut Bread Pudding
Ingredients: 1 1/3 cups 2% low-fat milk; 1/2 cup sugar; 1/4 cup unsweetened cocoa; 1 ounce unsweetened chocolate, chopped; 2 large egg whites, lightly beaten; 1 large egg, lightly beaten; 1/4 cup Frangelico (hazelnut flavored liqueur); 3/4 teaspoon vanilla extract; 1/8 teaspoon salt; 4 1/2 cups French bread, cubed (about 8 oz. - 1/2 inch cubed); cooking spray; 2 tablespoons hazelnuts, chopped; 2 cups low-fat vanilla ice cream

13 ingredients

4 steps

Ingredients

1 1/3 cups 2% low-fat milk
1/2 cup sugar
1/4 cup unsweetened cocoa
1 ounce unsweetened chocolate, chopped
2 large egg whites, lightly beaten
1 large egg, lightly beaten
1/4 cup Frangelico (hazelnut flavored liqueur)
3/4 teaspoon vanilla extract
1/8 teaspoon salt
4 1/2 cups French bread, cubed (about 8 oz. - 1/2 inch cubed)
cooking spray
2 tablespoons hazelnuts, chopped
2 cups low-fat vanilla ice cream

Directions

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.