Chocolate-Hazelnut Bread Pudding (Cooking Light)

By mnhenselen

Ingredients

• 1 1⁄3 cups 2% low-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 French bread, cubed (about 8 oz. - 1/2 inch cubed)
• cooking spray
• 2 tablespoons hazelnuts, chopped
• 2 cups low-fat vanilla ice cream

Details

Servings 1
Preparation time 20mins
Cooking time 20mins
Adapted from food.com

Preparation

Step 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).

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.