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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.

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