Chocolate Hazelnut Bread Pudding W Chocolate Sauce
Posted on
0
(0)
CATEGORY
CUISINE
TAG
YIELD
Dairy, Eggs, Grains
4
Servings
INGREDIENTS
4
c
Heavy cream
12
Egg yolks
1/2
c
Sugar
1/2
c
Frangelico Liqueur
1
c
Toasted hazelnuts; crushed
Chocolate Cake Scraps; (use a store bought chocolate pound cake)
1/2
lb
Semisweet chocolate; chopped
1/2
c
Heavy cream or half & half
2
tb
Butter
INSTRUCTIONS
WARM CHOCOLATE SAUCE
Preheat oven to 250 degrees. Crumble cake into 5 ounce or 6 ounce custard
cups. Heat cream until boiling and remove. Whisk yolks, sugar, and
Frangelico. Pour in hot cream, combine and add the nuts. Pour into the
custard cups and put cups into large baking dish. Fill the dish with water
half way up the cups. Bake 1 hour 20 minutes. Serve chilled w. warm
chocolate sauce. For sauce: Place cream into a saucepan and bring to a
boil. Remove from heat and whisk in chopped chocolate and butter until
smooth.
CHEF DU JOUR SHOW #DJ9183
Recipe by: Jack McDavid
Posted to MC-Recipe Digest V1 #816 by Holly Butman
<butma001@acpub.duke.edu> on Sep 28, 1997
A Message from our Provider:
“Before you turn your back on Jesus, look at his.”
How useful was this recipe?
Click on a star to rate it!
Average rating 0 / 5. Vote count: 0
No votes so far! Be the first to rate this recipe.
We are sorry that this recipe was not useful for you!