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Chocolate-Hazelnut Bread Pudding

Yield 8 servings
Vanilla ice cream melts over the warm bread pudding to form a sauce. If you have whole hazelnuts, toast them at 350º for 8 to 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.

Ingredients

  • 1 1/3 cups 2% reduced-fat milk
  • 1/2 cup sugar
  • 1/4 cup unsweetened cocoa
  • 1 ounce unsweetened chocolate, chopped
  • 2 large egg whites, lightly beaten
  • 1 large egg, lightly beaten
  • 1/4 cup Frangelico (hazelnut-flavored liqueur)
  • 3/4 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 4 1/2 cups (1/2-inch) cubed French bread (about 8 ounces)
  • Cooking spray
  • 2 tablespoons chopped hazelnuts
  • 2 cups vanilla low-fat ice cream

Nutrition Information

  • calories 277
  • caloriesfromfat 22 %
  • fat 6.7 g
  • satfat 2.8 g
  • monofat 2.4 g
  • polyfat 0.5 g
  • protein 8.2 g
  • carbohydrate 44.8 g
  • fiber 3 g
  • cholesterol 32 mg
  • iron 1.5 mg
  • sodium 275 mg
  • calcium 133 mg

How to Make It

  1. Combine first 4 ingredients in a medium saucepan. Cook over medium-low heat 3 minutes or until chocolate melts, stirring constantly (do not boil).

  2. 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.

  3. Spoon mixture into an 8-inch square baking dish coated with cooking spray. Cover with foil; chill 30 minutes or up to 4 hours.

  4. Preheat oven to 350°.

  5. 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 each bread pudding piece warm with 1/4 cup ice cream.