Chocolate Bread Pudding

How to prepare chocolate bread pudding

1. Cut a piece of butter and grease well a loaf pan measuring 25(L) x 10(W) x 7(H) cm. You can also use other oven-safe dishes, the important thing is that they hold the bread and are a bit taller to allow the pudding to rise. Then coat the greased pan with 50g sugar and 1 packet vanilla sugar.
2. Cut the baguettes into slices. Spread the slices with the remaining butter. Stack 3-4 slices on top of each other and cut them into cubes. Repeat until all slices are cut.
3. Arrange the bread cubes in the prepared loaf pan.
4. Beat the milk with the remaining sugar (100g) and 1 packet of vanilla sugar until it dissolves. Add the cocoa, cinnamon and coffee (dissolved first in a little milk). Add the eggs and continue beating until smooth.
5. Pour the milk over the bread in the pan, making sure to pour over the entire surface. With the back of a spoon, level the bread cubes and press them gently so they settle better into the milk. At this point the milk will almost cover the bread.
7. Bake at 170°C for 1 hour. The pudding will rise nicely in the oven, but will deflate slightly after you take it out, that's normal. Let the pudding cool in the pan for at least 3-4 hours (you can also refrigerate it when cooled, it's better cold), then you can turn it out onto a serving platter.
8. After I took the pudding out of the oven, I turned off the heat and put the hazelnuts in a baking tray and left them for about 15 minutes in the oven to toast lightly. Then I ground them in a coffee grinder.
9. For the ganache: heat the cream and add the chocolate broken into pieces. Stir over low heat until the chocolate is melted and the sauce has a uniform color, like milk chocolate. Refrigerate the sauce until serving the pudding.
10. Serving: put a few spoonfuls of chocolate ganache in the center of a plate and spread it over the entire surface with the back of a spoon; place a slice of pudding in the middle; sprinkle with ground hazelnuts.

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