->Choc Hazelnut <-

6 slices firm white bread, each cut in

4" triangles

2 cups 1% low-fat milk

1 cup heavy cream

1 cup semisweet chocolate chips

2 tablespoons sugar

4 teaspoons instant coffee granules

3 large eggs

1/2 cup hazelnuts, toasted and chopped

350 degrees. Have ready a

2 quart shallow baking dish

and a large roasting pan.

Arrange bread triangles overlapping in baking dish. Place dish in

1 cup milk and cream to a simmer in a

1 quart

saucepan over medium-low heat. Remove from heat; add chocolate

chips, sugar and coffee. Let stand 2 minutes to melt chocolate,

then whisk until blended.

Whisk remaining 1 cup milk and the eggs in a large bowl until well

blended; whisk in chocolate mixture. Pour evenly over bread. Sprinkle

with hazelnuts. Pour hot water into roasting pan to come halfway

up sides of dish.

Bake for 55-60 minutes until a knife inserted near center comes

out clean. Remove from water to a wire rack. Serve warm, at room

temperature or cold.