Recipe courtesy of Chef Anthony Bucco, Ryland Inn, NJ.
Ingredients
SERVINGS: 8 Serving(s)
- 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
Instructions
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.
