Chocolate-Hazelnut Bread Pudding
  • 1 1/3 cup reduced fat milk
  • 1/2 cup sugar
  • 1/4cup unsweetened cocoa
  • 1 oz. unsweeted chocolate, chopped
  • 2 large egg whites, lightly beaten
  • 1 large egg, lightly beaten
  • 1/4 cup Frangelico
  • 3/4 tsp. vanilla extract
  • 1/8 tsp salt
  • 4 1/2 cups cubed French bread
  • cooking spray
  • 2 Tblsps chopped hazelnuts
  • 1 cup white chocolate chips
  1. Combine first 4 ingredients in 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, stirring constantly with a whisk. Stir in liqueur, vanilla and salt. Add bread and white chocolate chip, tossed 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. Sprinkle hazelnuts evenly over pudding. Place dish in a 13 x 9-inch baking pan; add hot water to pan to a depth of 1 inch. Bake, covered, at 350 for 30 minutes. Uncover and bake an additional 5 minutes or until a knife inserted in center comes out clean. Serve with ice cream.