Mini Chocolate Bread and Butter Puddings
This comfort food classic is loaded with rich chocolate flavour and served with a scoop of vanilla ice cream for an irresistible dessert that’s easy to make.
Recipe
Making the mini chocolate bread and butter puddings
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Beat together the eggs, milk, sugar, cocoa powder, vanilla, cinnamon and salt to create the custard. |
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Toss the bread cubes in the custard until well combined. Let mixture stand for 10 minutes or until bread absorbs most of the custard. |
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Stir in the callets. |
Divide the mixture into 6 buttered (175 ml) ramekins. 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. Let them stand for 10 minutes before serving. |
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Serve warm with a scoop of vanilla ice cream and garnish with Callebaut® Dark Chocolate Blossoms. |
