Chocolate and Espresso-Bread Pudding
2 1/2 C. heavy cream
6 large eggs
1 C. sugar
5 T. freshly brewed espresso
1 t. vanilla
1 C. melted semi-sweet chocolate
1/2 loaf white bread cubed
In large bowl, whisk together heavy cream, eggs, sugar, espresso and vanilla. Add melted chocolate and whisk until smooth.
Fold in cubed bread and let stand 5 minutes.
Place in 8 1-cup buttered ramekins and place in a water bath. Cover first with plastic wrap and then with foil.
Bake at 350° F.for 30-35 minutes.
Serve warm with hazelnut ice cream and sprinkle with cocoa and powdered sugar.
Hazelnut Ice Cream
1 C. hazelnuts
4 C. heavy cream
3 egg yolks
3/4 C. sugar
1 1/2 t. vanilla
Preheat oven to 350° F.
Place the hazelnuts on a cookie sheet and bake for 15 minutes. Cover and let stand for 15 minutes. Wrap in a kitchen towel and rub to loosen the skin.
Finely grind hazelnuts in food processor and set aside
Scald the cream in a saucepan.
Whisk yolks and sugar in bowl. Temper the yolks by gradually whisking in the hot cream to the yolks.
Return mixture to the saucepan and stir over medium heat until custard thickness and leaves a path on the back of the spoon when you draw your finger across.
Do not let the mixture boil.
Remove from heat and add the vanilla. Strain the mixture in a large bowl cover and cool completely.
Transfer the mixture to ice cream machine, add nuts and process according to manufacturer’s instructions.