Chocolate Hazelnut Bread Pudding with Warm Vanilla Custard

Ingredients

• 6 cups day-old bread, cut into cubes
• 2 cups milk
• 1 cup heavy cream
• 1 cup sugar
• 3 large eggs, beaten
• 1 cup dark chocolate chips
• 1 cup hazelnuts, chopped
• 1 teaspoon vanilla extract
• 1 teaspoon salt

• 2 cups whole milk
• 1 cup sugar
• 3 egg yolks, beaten
• 1 teaspoon vanilla extract

Method

1. 01
   Preheat the oven to 350°F (175°C). Grease a baking dish with butter.
2. 02
   In a large bowl, whisk together the milk, cream, sugar, beaten eggs, vanilla extract, and salt.
3. 03
   Add the bread cubes and let them soak for 10 minutes, ensuring they are fully submerged.
4. 04
   Stir in the dark chocolate chips and chopped hazelnuts.
5. 05
   Pour the mixture into the prepared baking dish and bake for 40-45 minutes, or until the top is golden and the pudding is set.
6. 06
   While the pudding bakes, prepare the vanilla custard. In a saucepan, heat the milk and sugar over medium heat until the sugar dissolves and the mixture is warm.
7. 07
   Slowly whisk the warm milk mixture into the beaten egg yolks, then return to the saucepan and cook over low heat, stirring constantly, until the custard thickens slightly. Do not boil.
8. 08
   Remove from heat and stir in the vanilla extract. Serve the bread pudding warm, with the custard drizzled over the top.