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Jim Coleman Recipes

Individual Chocolate Bread Pudding Cups

Ingredients:

  • 2 cups soft torn bread crumbs
  • 1-½ cups scalded milk
  • ¾ cup granulated sugar
  • 2 egg yolks, beaten
  • 2 ounces melted unsweetened chocolate
  • 1 teaspoon orange zest
  • ¼ cup orange juice
  • ½ teaspoon salt
  • ½ cup chopped pecans
  • 2 stiffly beaten egg whites

Directions:

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 or a muffin tin with paper liners. Place custard cups in large baking pan on oven rack; pour very hot water around the cups or muffin tins 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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