Chocolatey Individual Bread Puddings
I’m writing this Bread Pudding post while the world is “social distancing” due to the Corona virus and there are shortages at grocery stores around the country. But that doesn’t mean we can’t create little indulgences using existing pantry items. Treating ourselves and loved ones with delicious food is one of the easier things we can do for one another in both good times and bad.
These individual bread puddings are made with all comforting of flavors. Chocolate, cinnamon, nutmeg and vanilla are all warming, and when combined with cubes of bread and bathed in custard they make for the ultimate decadent dessert.
I call for Challah in the recipe because its richness compliments the flavors and its sturdiness stands up to the custard well, but most white loaves will work. I used my leftover Irish Soda Bread in the picture above and it was excellent. Using stale, day or two old bread, or drying out your loaf is essential, since it needs to be able to absorb the custard.
Serve each portion with 2 forks and share this decadent treat with a loved one. (They’re on the larger side!)
Bread Pudding Recipe
Yield:
4 large individual puddings
Difficulty:
Easy
Special equipment:
Jumbo muffin tin - 1 cup capacity wells
Ingredients:
1 large egg
2 large egg yolks
⅓ cup granulated sugar
½ tsp table salt
1 cup whole milk
1 cup heavy cream
1 tsp vanilla extract
1 tsp nutmeg
1 tsp cinnamon
5 cups challah or white bread, day old or dried out in oven, cut into ½ to ¾ inch cubes*
4 ounces (114 grams) bittersweet chocolate, chopped
1 TBSP unsalted butter for greasing the tin
1 TBSP powdered/confectioners sugar for dusting the tops. (optional)
*Make sure you have a whole loaf, not a pre-sliced loaf. Dry out fresh bread by placing cubes on baking sheet in a single layer. Bake at 325°F for 15 minutes. Let them cool for 15 minutes in pan.
Instructions:
Preheat oven to 325° F. Generously butter 4 wells of jumbo size muffin tin.
In a large bowl, whisk together egg, egg yolks, sugar and salt. Whisk milk, heavy cream, vanilla, nutmeg, cinnamon into the egg mixture. The spices may not all dissolve and that’s okay. Pour into a liquid measuring cup or some other vessel that has a spout and set aside.
Cover the bottoms of 4 wells of your muffin tin with a layer of bread cubes. Smush them together so they are tightly packed. (See photo below.) Sprinkle chocolate evenly over each of the layer of bread.
Tip: Tightly packing the bread at the bottom of the tin is important or you’ll end up with too much custard on the bottom of your pudding. If this does happen it’s not the end of the world. They’ll still be delicious just a little mushy on the bottom.
Your first layer of bread should completely cover the bottom of the tin with little to no space between pieces.
Fill the wells with the remaining bread and and top with chocolate.
Pour the milk and egg evenly over the bread and chocolate. Be generous, the custard is what holds the pudding together. If you have a lot of remaining mixture, let sit for 1 minute so the custard starts to gets absorbed, then pour in additional custard. It should reach the top of the tin. See photo below. Let sit for 20 minutes for the bread to continue absorbing the custard.
This is before baking. See how the custard comes all the way to the top of the tin to meet the bread.
Bake for 30-35 minutes, rotating the pan halfway through the bake, until an instant read thermometer registers at least 170° when inserted into the center of a pudding.
Cool in the pan on a wire rack for at least 20 minutes to firm up before you remove them.
To serve:
Place each putting on a plate or in small bowl. Warm up in microwave for 15 seconds each, if you want them a little hotter. Sift powdered sugar over the top if desired, and serve with 2 forks. They’re great for sharing.
