Chocolate Hazelnut Bread Pudding

Recipe from the waiter at Jack’s Firehouse in Philadelphia

Serves 20

Ingredients

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

Directions

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

Published