Chocolate-Hazelnut Bread Pudding



  • 1 13
  • 12
    cup sugar
  • 14
    cup unsweetened cocoa
  • 1
    ounce unsweetened chocolate, chopped
  • 2
    large egg whites, lightly beaten
  • 1
    large egg, lightly beaten
  • 14
    cup Frangelico (hazelnut flavored liqueur)
  • 34
    teaspoon vanilla extract
  • 18
    teaspoon salt
  • 4 12
    cups French bread, cubed (about 8 oz. - 1/2 inch cubed)
  • cooking spray
  • 2
    tablespoons hazelnuts, chopped


  • 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.