Recipe - Chocolate Hazelnut Bread Pudding W Chocolate Sauce

4 cup Heavy cream
12 Egg yolks
One half cup Sugar
One half cup Frangelico Liqueur
1 cup Toasted hazelnuts; crushed
Chocolate Cake Scraps; (use
a store bought chocolate
pound cake)

WARM CHOCOLATE SAUCE
One half pound Semisweet chocolate; chopped
One half cup Heavy cream or half & half
2 tablespoon Butter

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 MCRecipe Digest V1 #816 by Holly Butman
butma001@acpub.duke.edu on Sep 28, 1997