Title: Chocolate hazelnut bread pudding with chocolate sauce
 Categories: 
      Yield: 4 Servings
 
      4 c  Heavy cream
     12    Egg yolks
    1/2 c  Sugar
    1/2 c  Frangelico Liqueur
      1 c  Toasted hazelnuts (Filberts)
           Crushed
           Chocolate Cake Scraps (use a
           Store bought chocolate pound
           Cake)
 
  Preheat oven 250 degrees. Crumble cake into 5 ounce or 6 ounce custard
  cups. Heat cream until boiling and remove. Whisk yolks, sugar, and
  Frangelico. Pour in hot cream, combine and add the nuts. Pour into the
  custard cups and put cups into large baking dish. Fill the dish with
  water half way up the cups. Bake 1 hour 20 minutes. Serve chilled