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.