Jim Coleman Recipes
Individual Chocolate Bread Pudding Cups
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.