Ingredients for Chocolate Hazelnut Coffee Bread Pudding
- 6 slices day-old white bread, cubed
- 2 cups 1% low-fat milk
- 1/2 cup heavy cream
- 6 ounces semi-sweet chocolate chips
- 1/4 cup granulated sugar
- 1 tablespoon instant coffee granules
- 2 large eggs
- 1/2 cup chopped hazelnuts
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Chocolate Hazelnut Coffee Bread Pudding? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Chocolate Hazelnut Coffee Bread Pudding
- Preheat oven to 350°F (175°C).
- Grease a 2-quart shallow baking dish and place it inside a larger roasting pan.
- Arrange day-old bread cubes, overlapping slightly, in the prepared baking dish.
- In a 1-quart saucepan, heat 1 cup of milk and 1/2 cup heavy cream over medium-low heat until it just begins to simmer.
- Remove from heat and stir in 6 ounces of semi-sweet chocolate chips, 1/4 cup granulated sugar, and 1 tablespoon instant coffee granules. Let stand for 2 minutes to melt the chocolate, then whisk until smooth.
- In a large bowl, whisk together 1 cup milk and 2 large eggs until well combined. Gradually whisk in the chocolate mixture until fully incorporated.
- Pour the chocolate mixture evenly over the bread cubes in the baking dish.
- Sprinkle 1/2 cup chopped hazelnuts evenly over the top.
- Carefully pour hot water into the roasting pan to come halfway up the sides of the baking dish (this creates a bain-marie for even cooking).
- Bake for 55-60 minutes, or until a knife inserted near the center comes out clean.
- Remove the baking dish from the water bath and let it cool slightly on a wire rack before serving warm or cold.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
61g
Fat
48g
Carbs
8g
