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    Chocolate Hazelnut Bread Pudding


    Source of Recipe


    Internet

    List of Ingredients




    20 Pieces Chocolate cake
    2 qts Heavy cream
    1 Tb Vanilla
    20 Tbs Hazelnut Liquer
    24 Egg yolks
    1 cup Sugar

    Recipe



    Preheat oven to 350°.
    Put 1 piece of chocolate cake at the bottom of each muffin tin or coffee cup
    Cover each piece with 1 Tb of hazelnut liquer and let soak 10 minutes
    Heat the heavy cream and at the same time whip up egg yolks.
    Add in the sugar and vanilla to the egg yolks and fold together.
    Slowly add the cream to the egg yolks while quickly mixing to make sure the eggs don't cook.
    Pour mixture evenly over all the containers.
    Cook at 350° for 45 minutes.

 

 

 

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