Chocolate Hazelnut Coffee Bread Pudding

• 6 slices firm white bread, each cut in 4-inch triangles
• 2 cups 1% low-fat milk
• 1 cup heavy cream
• 1 cup semi-sweet chocolate chips
• 2 tablespoons sugar
• 4 teaspoons instant coffee
• 3 large eggs
• 12 cup hazelnuts, toasted and chopped

1. Preheat oven to 350.
2. Have a 2-quart shallow baking dish and a large roasting pan handy.
3. Overlap the bread pieces in baking dish.
4. Place dish in roasting pan.
5. Bring 1 cup milk and cream to a simmer in a 1 quart saucepan over medium-low heat.
6. Remove from heat; add the chocolate chips, sugar and coffee.
7. Let it stand 2 minutes to melt chocolate and then whisk until blended.
8. Whisk the remaining cup of milk and the eggs in large bowl until well blended, then whisk in chocolate mixture.
9. Pour evenly over the arranged bread.
10. Sprinkle the hazelnuts.
11. Pour hot water into roasting pan to come halfway up sides of dish.
12. Bake 55-60 minutes until a knife inserted near center comes out clean.
13. Remove from water to a wire rack and serve warm or cold.

white bread, milk, heavy cream, semisweet chocolate chips, sugar, instant coffee, eggs, hazelnuts

Taken from www.food.com/recipe/chocolate-hazelnut-coffee-bread-pudding-35334 (may not work)