Recipe: Chocolate Hazelnut Bread Pudding (using Splenda) for Wendy

CHOCOLATE HAZELNUT BREAD PUDDING

6 slices firm light white bread, each cut in 4-inch triangles
2 cup 1% low-fat milk, divided use
1 cup light cream
1 cup semisweet chocolate chips
2 tbsp sugar or substitute Splenda
4 tsp instant coffee granules
3 large eggs
1/2 cup hazelnuts toasted and chopped

Heat oven to 350 degrees. Have ready a 2 quart shallow baking dish and a large roasting pan.

Arrange bread triangles overlapping in baking dish. Place dish in roasting pan.

Bring 1 cup milk and cream to a simmer in a 1 quart saucepan over medium-low heat.

Remove from heat; add chocolate chips, Splenda and coffee. Let stand 2 minutes to melt chocolate, then whisk until blended.

Whisk remaining 1 cup milk and the eggs in a large bowl until well blended; whisk in chocolate mixture. Pour evenly over bread. Sprinkle with hazelnuts.

Pour hot water into roasting pan to come halfway up sides of dish.

Bake for 55-60 minutes until a knife inserted near center comes out clean. Remove from water to a wire rack.

Serve warm, at room temperature or cold.