Bread Pudding cups with Chocolate Custard Sauce

 Bread Pudding cups with Chocolate Custard Sauce

I have a weakness for bread pudding. There’s just something about taking it out of the oven and serving it warm with ice cream.  But most recipes call for making it in a 9 x 13 baking dish and you get left with a lot of it long after the craving is gone.  So I decided one day to make individual servings in my muffin tin! That way I could have bread pudding anytime I wanted it.  Just pull one out of the freezer, unwrap it and pop one or two in the microwave.  Needless to say, they don’t stay in the freezer too long!  You can’t eat just one!

Bread Pudding cups with Chocolate Custard Sauce

 1 cup whole milk

1/3 cup heavy cream

1/2 cup sugar

3 large eggs, lightly beaten

1 loaf of Stale Pepperidge Farm Cinnamon-Swirl Bread, cut into 1 inch cubes

Preheat oven to 350 degrees.  Line muffin tins with paper liners. I like to double mine for extra thickness.

In a very large mixing bowl, combine the milk, sugar and eggs and whisk until blended. Add in the bread cube and turn it several times to make sure that each bread cube is soaked with the egg mixture.  Cover and refrigerate for at least one to two hours.

Scoop the mixture into muffin tins using an ice cream scoop and bake for about 30 minutes.  Pour Chocolate Custard Sauce (below) over each cup and serve with ice cream! 

Chocolate Custard Sauce

1/2 cup sugar

1/2 cup butter (1 stick)

1 cup half-and-half

1 (5-ounce) can evaporated milk

3 tablespoons cornstarch

4 ounces chocolate chips 

Make custard sauce: In a medium saucepan, cook sugar, butter, half-and-half and milk on medium heat until sugar dissolves. Heat mixture, stirring with a wooden spoon or spatula.

In a small container, dissolve cornstarch in 2 to 3 tablespoons cold water and add to hot milk mixture. Simmer 5 minutes. Take off heat.

Add chips and stir until chocolate has melted and thickened. Serve over hot bread pudding.  Follow with a scoop of ice-cream!  Oh My!

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