Chocolate-Hazelnut Bread Pudding

Ingredients

• 1 large eggs lightly beaten
• 2 large egg whites lightly beaten
• 4.5 cups bread french cubed () ( 8 ounces)
• 2 tablespoons hazelnuts chopped
• 1.3 cups milk 2% reduced-fat
• 2 cups whipped cream low-fat
• 0.1 teaspoon salt 
• 0.5 cup sugar 
• 1 ounce chocolate unsweetened chopped
• 0.3 cup cocoa unsweetened
• 0.8 teaspoon vanilla extract 
• 0.3 cup frangelico (hazelnut-flavored liqueur)

Equipment

• bowl
• sauce pan
• oven
• knife
• whisk
• baking pan
• aluminum foil

Directions

1. Combine first 4 ingredients in a medium saucepan. Cook over medium-low heat 3 minutes or until chocolate melts, stirring constantly (do not boil).
2. 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.
3. Add bread, tossing gently to coat.
4. Spoon mixture into an 8-inch square baking dish coated with cooking spray. Cover with foil; chill 30 minutes or up to 4 hours.
5. Preheat oven to 35
6. Sprinkle hazelnuts evenly over pudding.
7. Place dish in a 13 x 9-inch baking pan; add hot water to pan to a depth of 1 inch.
8. Bake, covered, at 350 for 30 minutes. Uncover and bake an additional 5 minutes or until a knife inserted in center comes out clean.
9. Serve each bread pudding piece warm with 1/4 cup ice cream.