On their own, with coffee, ginger hazelnut biscotti make a simple, satisfying dessert. Or you can go a step further and use them as a base for this decadent bread pudding.
Servings: 9 to 12
Pudding
5 tablespoons sugar
2 cups heavy cream
4 large eggs
2 teaspoons brandy extract
4 cups brioche bread cut into 2-inch pieces
1½ cups ginger hazelnut biscotti, chopped (or use store-bought)
4 squares Baker’s dark chocolate, chopped
Brandy sauce
3 tablespoons butter
½ cup heavy cream
½ cup dark brown sugar
1 tablespoon brandy
Method
Preheat oven to 350 F. In a large bowl, whisk sugar, cream, eggs and brandy extract until sugar is dissolved.
Combine bread and biscotti in a large bowl. Butter a 9-by-9 square baking pan and line with parchment paper. Evenly spread half of the bread mixture into the pan. Pour half of the egg mixture over bread. Sprinkle with half of the chocolate chunks. Repeat with the remaining ingredients. Gently press down the top layer to compact the ingredients. Let stand for 15 minutes.
Bake until golden and puffed, about 45 minutes. While the pudding is baking, bring the ingredients for the sauce to a boil in a medium saucepan, continuously whisking. Reduce heat and whisk until thickened. Serve warm, drizzled over bread pudding.