Ingredients Jump to Instructions ↓

  1. 2 oz 56g Melted butter

  2. 4 oz 113g Eggs - slightly beaten (large)

  3. 1 cup 160g / 5.6oz Brown sugar

  4. 3 cups 711ml Heavy cream

  5. 1 cup 237ml Milk

  6. 1 teaspoon 5ml Vanilla

  7. 1/2 teaspoon 2 1/2ml Cinnamon

  8. 1 cup 237ml Melted milk chocolate

  9. 6 cups 1422ml Day old bread

  10. 12 oz 340g Dark chocolate in 1-ounce cubes

  11. 1 cup 237ml White chocolate sauce - in a squeeze bottle

  12. Whipped cream in pastry bag - with star tip

  13. Fresh mint

  14. Powdered sugar - in shaker

  15. Cocoa powder - in shaker

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees and grease a twelve-muffin tin.

  2. In a mixing bowl, whisk the butter, eggs, sugar, cream, milk, vanilla, cinnamon, and chocolate together. Fold in the bread and blend thoroughly. Pour 1/2 cup of the mixture into each muffin tin. Press one of the chocolate cubes into the center of each pudding. Bake for 35 minutes or until the pudding is set.

  3. Remove from the oven. Invert one of the bread puddings onto a plate. Drizzle with the white chocolate sauce. Garnish with the whipped cream, mint, powdered sugar, and cocoa powder.

  4. This recipe yields 12 servings.


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