Prep 20 mins
Cook 40 mins
From Cooking Light Magazine. Vanilla low-fat ice cream melts over the warm bread pudding to form a sauce. If you have whole hazelnuts, toast them at 350 degrees F. for 8-10 minutes, or until the skins are loosened. To rub off the papery skins, roll the nuts in a clean dish towel. Then chop as needed. Prep time does not include chill time.
- 314.66 ml 2% low-fat milk
- 118.29 ml sugar
- 59.14 ml unsweetened cocoa
- 28.34 g unsweetened chocolate, chopped
- 2 large egg whites, lightly beaten
- 1 large egg, lightly beaten
- 59.14 ml Frangelico (hazelnut flavored liqueur)
- 3.69 ml vanilla extract
- 0.59 ml salt
- 1064.65 ml French bread, cubed (about 8 oz. - 1/2 inch cubed)
- cooking spray
- 29.58 ml hazelnuts, chopped
- 473.18 ml low-fat vanilla ice cream
- Combine first 4 ingredients in a 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 to egg mixture, stirring constantly with a whisk. Stir in liqueur, vanilla and salt. Add bread, tossing 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 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.