Chocolatehazelnutcoffeebreadpudding Recipes

CHOCOLATE-HAZELNUT BREAD PUDDING

Chocolate-Hazelnut Bread Pudding image

From Cooking Light Magazine. Vanilla low-fat ice cream melts over the warm bread pudding to form a sauce. If you have whole hazelnuts, toast them at 350 degrees F. for 8-10 minutes, or until the skins are loosened. To rub off the papery skins, roll the nuts in a clean dish towel. Then chop as needed. Prep time does not include chill time.

Provided by DailyInspiration

Categories Dessert

Time 1h

Yield 8 serving(s)

Number Of Ingredients 13

Ingredients

1 1/3 cups 2% low-fat milk
1/2 cup sugar
1/4 cup unsweetened cocoa
1 ounce unsweetened chocolate, chopped
2 large egg whites, lightly beaten
1 large egg, lightly beaten
1/4 cup Frangelico (hazelnut flavored liqueur)
3/4 teaspoon vanilla extract
1/8 teaspoon salt
4 1/2 cups French bread, cubed (about 8 oz. - 1/2 inch cubed)
cooking spray
2 tablespoons hazelnuts, chopped
2 cups low-fat vanilla ice cream

Steps:

Combine first 4 ingredients in a medium saucepan. Cook over medium-low heat 3 minutes or until chocolate melts, stirring constantly (do not boil).
Combine egg whites and egg in a large bowl; gradually add hot milk mixture to egg mixture, stirring constantly with a whisk. Stir in liqueur, vanilla and salt. Add bread, tossing gently to coat.
Spoon mixture into an 8-inch square baking dish coated with cooking spray. Cover with foil, chill 30 minutes or up to 4 hours.
Preheat oven to 350 degrees F. Sprinkle hazelnuts evenly over pudding. Place dish in a 13x9 inch baking pan; add hot water to pan to a depth of 1 inch. Bake, covered at 350 degrees for 30 minutes. Uncover and bake an additional 5 minutes or until a knife inserted in center comes out clean. Serve each bread pudding piece warm with 1/4 cup ice cream.

Nutrition Facts : Calories 557.7, Fat 9.1, SaturatedFat 3.9, Cholesterol 36.8, Sodium 763.3, Carbohydrate 100.9, Fiber 4.9, Sugar 26.5, Protein 21.1

COFFEE CREAMER BREAD PUDDING

Coffee Creamer Bread Pudding image

I had this at a friends for brunch. She said she got it from her aunt. It was really good and so easy to put together. You can also substitute chocolate chips for the craisins and hazelnut coffee creamer. Use your imagination. I like it because it is simple and easy and you can change it up to suit what you have in the house.

Provided by MARIA MAC

Categories Dessert

Time 50m

Yield 8 serving(s)

Number Of Ingredients 4

Ingredients

8 croissants
8 eggs
1 (15 ounce) container French vanilla flavored coffee creamer
3/4 cup craisins

Steps:

Preheat oven to 350 degrees. Butter a 9 x 13 casserole dish. Tear croissants into large pieces. Place in a buttered casserole dish.
Blend eggs and creamer together for 30 seconds in blender.
Pour over croissants and sprinkle craisins on top. Press down on croissants to soak up liquid. Chill for a minimum of 30 minutes. Press croissants down again before baking.
Bake at 350 degrees for 35-40 minutes until firm and golden. Let stand for at least 5 minutes before serving.

Nutrition Facts : Calories 339.6, Fat 17.1, SaturatedFat 8.2, Cholesterol 249.7, Sodium 494.4, Carbohydrate 35.8, Fiber 2.1, Sugar 14.1, Protein 11

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