Chocolate Hazelnut Bread Pudding with Warm Vanilla Custard

Name: Chocolate Hazelnut Bread Pudding with Warm Vanilla Custard
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 6 servings
Cuisine: European
Ingredients: 6 cups day-old bread (cut into cubes); 2 cups milk; 1 cup heavy cream; 1/2 cup sugar; 3 large eggs (beaten); 1 cup dark chocolate chips; 1/2 cup hazelnuts (chopped); 1 teaspoon vanilla extract; 1/4 teaspoon salt; 2 cups whole milk; 1/2 cup sugar; 3 egg yolks (beaten); 1 teaspoon vanilla extract

VegetarianEuropeanDessertComfort FoodIndulgentWarm

⏱️ 20m PREP

🔥 45m COOK

👥 6 SERVINGS

⚡ 450 CAL/SERV

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Overview

A rich, indulgent dessert combining the comforting flavors of chocolate and hazelnuts with a silky vanilla custard, perfect for a cozy night in.

Macronutrients per serving

grams

Protein

10.0g 12%

Fat

25.0g 29%

Carbs

50.0g 59%

Rich in nutrients

🔺 Calcium

20% DV

Supports bone health

🔺 Iron

15% DV

Essential for blood production

☀️ Vitamin A

10% DV

Important for vision and immune function

🌾 Fiber

Aids in digestion

🔺 Magnesium

10% DV

Supports muscle and nerve function

Ingredients

Main Ingredients

6 cups day-old bread cut into cubes
2 cups milk
1 cup heavy cream
1/2 cup sugar
3 large eggs beaten
1 cup dark chocolate chips
1/2 cup hazelnuts chopped
1 teaspoon vanilla extract
1/4 teaspoon salt

Vanilla Custard

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

Instructions

1 Preheat the oven to 350°F (175°C). Grease a baking dish with butter.
2 In a large bowl, whisk together the milk, cream, sugar, beaten eggs, vanilla extract, and salt.
3 Add the bread cubes and let them soak for 10 minutes, ensuring they are fully submerged.
4 Stir in the dark chocolate chips and chopped hazelnuts.
5 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 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 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 Remove from heat and stir in the vanilla extract. Serve the bread pudding warm, with the custard drizzled over the top.