Mini chocolate bread and butter puddings

16.09.2020
  • 45 minutes
  • Serves 6

Ingredients

  • Callebaut® 811 dark chocolate callets 150g
  • Callebaut® dark chocolate blossoms garnish with
  • Everyday Favourites free range medium eggs 4
  • Whole milk 300ml
  • Sugar 150g
  • Cocoa powder 25g
  • Vanilla extract 1 tsp
  • Everyday Favourites ground cinnamon 1/4tsp
  • Salt 1/4tsp
  • Day-old white bread, cubed 6 slices
  • Yarde Farm clotted cream vanilla ice cream for serving 6 scoops

Method

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  1. Beat together the eggs, milk, sugar, cocoa powder, vanilla, cinnamon and salt to create the custard.
  2. Toss the bread cubes in the custard until well combined. Let mixture stand for 10 minutes or until bread absorbs most of the custard.
  3. Stir in the callets.
  4. Divide the mixture into 6 buttered (175 ml) ramekins.
  5. Bake in the oven preheated to 180˚C/Gas Mark 4/170˚C fan for 25 minutes or until the top of the puddings start to form a crust and centre is set but still moist.
  6. Let them stand for 10 minutes before serving.
  7. Serve warm with a scoop of vanilla ice cream and garnish with Callebaut® dark chocolate blossoms.
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