Chocolate hazelnut bread pudding w chocolate sauce

4 Servings

Ingredients

Quantity Ingredient
4 cups Heavy cream
12 Egg yolks
½ cup Sugar
½ cup Frangelico Liqueur
1 cup Toasted hazelnuts; crushed
Chocolate Cake Scraps; (use a store bought chocolate pound cake)
½ pounds Semisweet chocolate; chopped
½ cup Heavy cream or half & half
2 tablespoons Butter

Directions

WARM CHOCOLATE SAUCE

Preheat oven to 250 degrees. Crumble cake into 5 ounce or 6 ounce custard cups. Heat cream until boiling and remove. Whisk yolks, sugar, and Frangelico. Pour in hot cream, combine and add the nuts. Pour into the custard cups and put cups into large baking dish. Fill the dish with water half way up the cups. Bake 1 hour 20 minutes. Serve chilled w. warm chocolate sauce. For sauce: Place cream into a saucepan and bring to a boil. Remove from heat and whisk in chopped chocolate and butter until smooth.

CHEF DU JOUR SHOW #DJ9183

Recipe by: Jack McDavid

Posted to MC-Recipe Digest V1 #816 by Holly Butman <butma001@...> on Sep 28, 1997

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