Chocolate Bread Pudding
(3 baguette, 3 croissant) one inch dice
Kellogg’s All-Bran Buds
Cut chocolate bars with a knife into rough chunks. You may use chocolate chips instead.
Toss the chocolate with the diced bread, Kellogg’s All-Bran Buds or Original and warm melted butter.
Slit the vanilla bean and scrape the seeds into a clean mixing bowl.
Add the eggs, sugar, spice, and salt. Mix until well incorporated.
Add 8 oz. of the cream mixture to the bread to moisten.
Spoon the pudding mixture into individual buttered muffin tins.
Pour remaining cream mix over the bread mixture until it reaches the rim of the muffin tin.
For best results this dish should be cooked in a water bath. Simply place the muffin tins in a casserole dish and pour hot water just half way up the muffin tins.
Place the casserole dish in a pre-heated 350F oven and cook for 45 minutes. The pudding will be finished when the custard is set and a golden crust has formed.
Let the puddings cool slightly, sprinkle with icing sugar and serve.
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