September 01, 2013


Preheat oven to 350°. In a mixing bowl whisk together the eggs, cream, and espresso; add cinnamon, cocoa powder, and sugar and whisk until combined well. In a separate mixing bowl combine the brioche, ladyfingers, hazelnuts and chocolate chunks. Combine wet and dry ingredients, spread evenly in a nonstick or buttered 8- by 8-inch baking pan and bake for 25 minutes. Serve with crème anglaise, if desired.


  • 3 eggs, lightly beaten
  • 1 cup heavy cream
  • 2/3 cup espresso, cooled to room temperature
  • 1 tablespoon cinnamon
  • 1/2 cup cocoa powder
  • 1/2 cup sugar
  • 1/2 loaf brioche, crust removed, diced
  • 1/2 package ladyfingers, broken into chunks
  • 1/2 cup hazelnuts, toasted and chopped
  • 1/2 cup semi-sweet chocolate chunks or chips

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