Title: Chocolate Hazelnut Bread Pudding W. Chocolate Sauce
Categories: None
Yield: 4 Servings

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)
		Warm chocolate sauce:
1/2	lb	Semisweet chocolate; chopped
1/2	c	Heavy cream or half & half
2	tb	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

NOTES : Formatted by Holly Butman Posted to MM-Recipes Digest V4 #5 by fatfree-request@fatfree.com on Sep 18, 1997

Recipe by: Jack McDavid

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