Be the first to Chocolate bread pudding baked in custard cups.
Cook Time: 35 minutes
Ingredients:
- 2 cups soft torn bread crumbs
- 1 1/2 cups scalded milk
- 3/4 cup granulated sugar
- 2 egg yolks, beaten
- 2 ounces melted unsweetened chocolate
- 1 teaspoon orange zest
- 1/4 cup orange juice
- 1/2 teaspoon salt
- 1/2 cup chopped pecans
- 2 stiffly beaten egg whites
Preparation:
Combine bread crumbs with hot milk.
In a bowl, combine sugar, egg yolks, chocolate, orange zest, orange juice, and salt.
Fold in chopped pecans. Gently fold in the stiffly beaten egg whites. Spoon mixture into 6 buttered 6-ounce custard cups. Place custard cups in a large baking pan on oven rack; pour very hot water around the cups to a depth of about 1 inch. Bake at 350° for 30 to 35 minutes, or until a knife inserted in center comes out clean. Serve warm with a dollop of whipped cream or whipped topping.
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