Chocolate Cinnamon Bread Pudding
By Eat More Chocolate Team Miscellaneous, Parfaits & Puddings Breakfast Baking
May 15, 2015
Here goes delicious chocolate cinnamon bread pudding.
- Prep: 30 mins
- Cook: 45 mins
1 hr 15 mins
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.
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.
Then sprinkle with light brown sugar or confectioner’s sugar. And drizzle salted butter caramel if desired. Serve when hot.
3/4 cup dark chocolate, chopped (120 g)
3-4 sandwich white bread slices (90 g)
1 tablespoon unsalted butter, softened (15 g)
2/3 cup + 2 tablespoons whipping cream (190 ml)
1/4 cup granulated sugar (50g)
1/2 teaspoon pure vanilla extract