Chocolate Hazelnut Coffee Bread Pudding – a delicious recipe with white bread, milk, heavy cream, semi-sweet chocolate chips, sugar, instant coffee. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350.
2
Have a 2-quart shallow baking dish and a large roasting pan handy.
3
Overlap the bread pieces in baking dish.
4
Place dish in roasting pan.
5
Bring 1 cup milk and cream to a simmer in a 1 quart saucepan over medium-low heat.
6
Remove from heat; add the chocolate chips, sugar and coffee.
7
Let it stand 2 minutes to melt chocolate and then whisk until blended.
8
Whisk the remaining cup of milk and the eggs in large bowl until well blended, then whisk in chocolate mixture.
9
Pour evenly over the arranged bread.
10
Sprinkle the hazelnuts.
11
Pour hot water into roasting pan to come halfway up sides of dish.
12
Bake 55-60 minutes until a knife inserted near center comes out clean.
13
Remove from water to a wire rack and serve warm or cold.
648
kcal
Calories
46
g
Fat
42
g
Carbs
17
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 6 slices firm white bread, each cut in 4-inch triangles, 2 cups 1% low-fat milk, 1 cup heavy cream, 1 cup semi-sweet chocolate chips, and more.
Yes, Chocolate Hazelnut Coffee Bread Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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