LCBO Food & Drink Holiday 2019

HOLIDAY SWEETS

Chocolate Hazelnut Bread Pudding Inspired by the flavours and textures of Ferrero Rocher, this bread pudding is only a little bit more challenging than making a peanut butter sandwich. 3 large eggs ⁄ cup (125 mL) whipping cream 1 ⁄ cups (375 mL) milk ⁄ cup (60 mL) light brown sugar ⁄ tsp (1 mL) salt 1 tsp (5 mL) vanilla ⁄ cup (150 mL) chocolate hazelnut spread 10 slices good-quality homestyle white sandwich bread, crusts removed 3 tbsp (45 mL) unsalted butter, so ened, divided ⁄ cup (60 mL) chopped toasted hazelnuts 1 Beat eggs in a medium bowl until uniform. Add whipping cream, milk, sugar, salt and vanilla and whisk until fully blended. Set aside. 2 Spread about 2 heaped tbsp (30 mL-plus) of choc- olate hazelnut spread over each of 5 slices of bread. Top with remaining slices of bread. Spread top slices of each sandwich with so ened butter (saving about 1 tbsp/15 mL) for baking dish). 3 Generously butter the inside of a 9 x 13-inch (23 x 33-cm) or similar volume baking dish.

5 Heat oven to 350 F (180 C). 6 Bake bread pudding for 45 minutes or until liquid is absorbed, bread is crisp and lightly golden and bread in the centre is puffed. Serve warm or at room temperature.

4 Cut sandwiches into quarters on the diagonal and lay in baking dish (butter-side up) alternating rows of 1 to 3 triangles depending on shape of pan, leaning each row onto the one that came before. Drizzle egg mixture overtop moist- ening all of the bread. Let stand for 30 minutes at room tempera- ture. Sprinkle with hazelnuts.

WHAT TO SERVE

Play up the chocolate hazel- nut notes in this light textured dessert with a lush liqueur. Smooth, nutty Frangelico ( LCBO 169441, $29.40) sustains the delicious flavours.

Serves 6 to 8

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HOLIDAY 2019 FOOD & DRINK