Frangelico Bread Pudding

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Directions

Combine raisins and Frangelico; set aside. Lightly butter a 2-quart casserole; set aside.
In the bowl of an electric mixer, beat the eggs on high speed until frothy, about 3 minutes. Add the sugar, brown sugar, cocoa powder, almond extract, cinnamon, salt and melted butter; beat on high until well blended. Beat in the milk. Place the bread cubes the prepared pan. Pour the egg mixture over; toss until the bread is soaked. Let sit about 45 minutes, patting the bread down into the liquid occasionally. Stir in the raisin and Frangelico mixture and toasted hazelnuts. Place in a pre-heated 350° oven; bake 45-50 minutes or until golden brown and puffy.

To serve, spoon warm bread pudding into dessert dishes; drizzle with Frangelico Sauce and grate some chocolate over top.

Frangelico Sauce:
Combine cornstarch and water in a small bowl.
Bring the cream to a boil; add the cornstarch mixture to the cream, stirring constantly. Return to a boil; add the sugar and Frangelico, Reduce heat; cook and stir until slightly thickened. Serve warm or at room temperature.