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Bread Pudding

Makes 4-6 servings


2 1/2 Large baguettes 
2 1/2 Quarts heavy cream
1/2  Pound of butter 
2 Cups Sugar
2 Cups chopped hazelnuts 
10 Eggs
3 Cups dark chocolate chips
2 Tsp. vanilla 
1/2 Cup Frangelico liqueur 


Chop baquette into 1/2 inch cubes and toss with melted butter. Heat cream with sugar until dissolved, then add Frangelico. Temper the slightly beaten eggs with some of the hot cream mixture, then slowly add tempered eggs to cream whisking the entire time and cook until slightly thickened. Do not cook eggs until they become scrambled! Pour cream mixture over bread cubes in a 9" x 13" pan. Let sit for 30 minutes, then fold in hazelnuts and chocolate chips. Bake at 325 degrees for about 40 minutes until golden brown.  







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