Chocolate Hazelnut Brioche Pudding

This is a rich flavourful dessert.  I couldn't find a brioche so I substituted an egg bread and it came out just fine.  From Food and Drink Winter 2002.

Pudding
1/2 cup milk
1/4 cup whipping cream
1 oz (30 g) finely chopped bittersweet chocolate
2 eggs
1 tbsp granulated sugar
2 slices brioche or egg bread, cubed
2 tbsp chopped, toasted hazelnuts

Sauce
1/3 cup whipping cream
2 oz (60g) finely chopped bittersweet chocolate

1. Butter two 1 cup ramekins.  Bring milk and cream to a boil in a small saucepan.  Remove from heat and add chocolate.  Stir to melt chocolate.
2. Whisk eggs and sugar together, gradually whisk in chocolate mixture.  Divide bread and hazelnuts between prepared ramekins.  Pour over chocolate mixture, let sit at least 10 minutes.
3. Preheat oven to 350F.  Bring the cream for the sauce to a boil in a small pan, add chocolate and stir until melted.  Pour into pitcher.
4. Take baking dish, large enough to hold the two ramekins.  Fill the baking dish with enough hot water to come halfway up the sides of the ramekins, then bake for 25 to 30 minutes or until a toothpick comes out clean from the centre of the pudding.  Serve pudding with sauce on the side.

Serves 2