Chocolate Cinnamon Bread Pudding

Directions

Preheat the oven to 320 degrees F (160 C).

Make crème anglaise Custard

In a medium sauce pan, stir in sugar, vanilla extract, milk, and whipping cream. Over medium heat, bring to a boil; set aside. In a mixing bowl, beat the eggs until white. Slowly add milk mixture into egg mixture while whisking. (tempering)

Spread butter on the bread slices and cut them in bite-size. Arrange the breads on the bottom of the ramekins.

Distribute chopped chocolates evenly between and inside of breads. Dust with ground cinnamon.

Then pour in custard.

Bake

Place ramekins in a large tin plate and fill the tin half-full with boiling water. Put the pan in the oven and bake for 40 to 45 minutes, or until the custard is set. And let cool for 10 minutes in the tin.

Serve

Then sprinkle with light brown sugar or confectioner’s sugar. And drizzle salted butter caramel if desired. Serve when hot.