Posted by: marthabernie | April 17, 2015

MINI BREAD PUDDINGS from County Living Magazine

I don’t make many chocolate desserts, so I made some substitutions to this one, but it’s easy to make and quite impressive when served!  I changed out the chocolate chips with chopped apple, slightly cooked with a little brown sugar, and then drizzled caramel over the whipped cream when serving.  From County Living Magazine.

MINI BREAD PUDDINGS

12 slices white bread

1-1/3 cups semisweet chocolate chips

10 large eggs

1 cup sugar

1 teaspoon vanilla extract

1/4 teaspoon salt

1-1/2 cups whole milk

1-1/2 cups heavy cream

Whipped cream and crushed peppermints optional for serving

Preheat oven to 350 degrees F.  Toast bread on 2 baking sheets until slices are dry but not browned, about 15 minutes, flipping after 7 minutes.  Cool completely on sheet.

Line 20 cups in standard muffin tins with paper liners.  Cut cooled toast into 1/2 inch cubes and divide, along with chocolat chips, among muffin cups.  Gently shake tins to distribute chips evenly, set aside.

In a large bowl, whisk eggs, sugar, vanilla extract and salt until sugar is dissolved  Add milk and heavy cream and continue whisking until smooth.  Pour custard evenly over bread cubes and chocolate chips in muffin cups.  Let stand until bread absorbs the custard, about 20 minutes.

Place muffin tins on pans with 1 inch sides.  Pour water into pans, creating a bath around muffin tins.  Bake until custard sets and tops are golden brown, 45 to 50 minutes.  Cool in muffin tins on a wire rack.

Serve with whipped cream and crushed peppermint candies.  At this time of the year, crushed candy canes look very festive.

Place


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