Elegant Hazelnut Bread Pudding

Creator Notes

This bread pudding has a pure neat type with a worth of lemon as wisely because the venerable flavors of cinnamon and nutmeg. The sugar and hazelnuts sprinkled over the tip add crunch as wisely as type. It is a long way savory served with cream spooned over the tip as they type in England. I point out a aggregate of a dense sandwich bread (Arnold’s Brick Oven White) and lighter Italian bread. The result will likely be a comfortable texture with the bread wisely-integrated into the custard.


—Margy@hidethecheese

Components

• 
  4
  

  trim eggs
  
  

• 
  ³/₄ cup
  
  granulated sugar
  
  
• 
  4 cups
  
  complete milk
  
  
• 
  1 cup
  
  heavy cream, plus extra for serving
  
  
• 
  2 teaspoons
  
  vanilla
  
  
• 
  ¹/₄ teaspoon
  
  freshly grated nutmeg
  
  
• 
  1 teaspoon
  
  cinnamon
  
  
• 
  1 ¹/₂ teaspoons
  
  freshly grated lemon zest
  
  
• 
  ¹/₄ teaspoon
  
  salt
  
  
• 
  10 cups
  
  cubed white bread
  
  
• 
  ¹/₄ cup
  
  chopped hazelnuts
  
  
• 
  ¹/₄ cup
  
  granluated sugar