8 slices bread, edges trimmed and cut into cubes
2 3/4 c. heavy cream
6 oz. semi-sweet chocolate, melted
3/4 c. butter, at room temperature
5 eggs, separated
3/4 c. ground and toasted hazelnuts
1 c. almonds, toasted
1 c. sugar
Frangelica to taste

Preheat oven to 350 degrees and butter 12 glass bowls or coffee cups that are oven-proof. Combine bread with 3/4 cup cream and let stand 30 minutes.

Cream the butter, then add the egg yolks, hazelnuts, 3/4 cup sugar, the bread and melted chocolate. Whip the egg whites with 1/4 cup sugar until stiff. Gently fold in the whites to the chocolate mixture. Divide the pudding evenly among the 12 buttered containers and set them in a pan of hot water 1 1/2 inch deep.

Bake about 45 minutes or until the custard sets. Remove from oven and unmold on plates. Serve the remaining 2 cups cream whipped to a soft peak and flavored with Frangelica.