Chocolate Hazelnut Bread Pudding

Ingredients

6 slices firm white bread, each cut in 4" triangles
2 cups 1% low-fat milk
1 cup heavy cream
1 cup semisweet chocolate chips
2 tablespoons sugar
4 teaspoons instant coffee granules
3 large eggs
1/2 cup hazelnuts, toasted and chopped

Instructions

Heat oven to 350 degrees. Have ready a 2 quart shallow baking dish and a large roasting pan. Arrange bread triangles overlapping in baking dish. Place dish in roasting pan. Bring 1 cup milk and cream to a simmer in a 1 quart saucepan over medium-low heat. Remove from heat; add chocolate chips, sugar and coffee. Let stand 2 minutes to melt chocolate, then whisk until blended. Whisk remaining 1 cup milk and the eggs in a large bowl until well blended; whisk in chocolate mixture. Pour evenly over bread. Sprinkle with hazelnuts. Pour hot water into roasting pan to come halfway up sides of dish. Bake for 55-60 minutes until a knife inserted near center comes out clean. Remove from water to a wire rack. Serve warm, at room temperature or cold.