Chocolate hazelnut bread pudding with 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 (Filberts)
Crushed
Chocolate Cake Scraps (use a
Store bought chocolate pound
Cake)

Directions

Preheat oven 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

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