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Chocolate Hazelnut Bread Pudding Cupcakes with Crispy Prosciutto

Author: Angela Roberts

Ingredients

  • 4 cups of nature’s pride country white bread cubes set out overnight
  • 1 1/2 cups heavy cream
  • 1/2 cup milk
  • 1/4 cup cocoa powder
  • 6 ounces nutella
  • 1 teaspoon pure vanilla extract the better quality, the better flavor
  • 4 egg yolks
  • 2 tablespoons sugar
  • 1/3 chopped toasted hazelnuts reserving enough to garnish
  • 4 slices crispy prosciutto see below crumbled for topping and for recipe. If you are only using for topping, use less.

Hazelnut Cream for Topping

  • 1 teaspoon hazelnut syrup
  • 1 cup heavy cream

Instructions

  • Set bread cubes aside in mixing bowl.
  • Toast hazelnuts for 5 minutes at 375.
  • Crisp prosciutto for 10 minutes at 375.
  • Continually whisking, heat heavy cream, milk, and cocoa on stove to boiling.
  • Turn off heat, add nutella, whisk until fully incorporated.
  • Beat egg yolk with sugar.
  • Whisk chocolate mixture into egg mixture, slowly.
  • Add in half of the chopped nuts.
  • Option: You can also add in crispy prosciutto (very fine pieces). Prosciutto can be of a different size, so you can be judge on how much to make.
  • Wrap in plastic for one hour.
  • Spoon into baking cups. Bake at 350 for 21 to 25 minutes.
  • Sprinkle with chopped hazelnuts and crumbled crispy prosciutto.
  • Serve with a dollop of whipped cream.