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chocoalte caramel bread pudding recipe

Written on Wednesday, August 17, 2016 | 9:24:00 AM



MAKES : 1 INDIVIDUAL CUP

Ingredients : 
- 1 slice fresh or day-old white bread
- 1 large egg
- 3 tablespoons milk
- 1 tablespoon sugar, plus a pinch for topping
- 5 Rolo chocolate caramel candies, chopped, divided

Preparation Method :
1) Preheat the oven to 350°F. Spray an individual ramekin with cooking spray and set on a foil-lined baking sheet.

2) Cube the bread and set aside.

3) In a bowl, using a fork, whisk together the egg, milk, and sugar, then add about four of the chopped-up Rolo candies.

4) Add the bread cubes and stir to coat the bread with the egg mixture. Pour into the prepared ramekin, top with remaining chopped Rolo bits, and sprinkle a pinch of sugar on top.

5) Place the ramekin on the prepared baking sheet (to catch any drippings) and bake for 30 minutes (it will puff up as it bakes). Remove from the oven. Allow to cool for 10 minutes before serving.


NOTE :

I usually make four ramekins’ worth and then store the remaining two in the refrigerator for the next day. To reheat, simply microwave on HIGH for 30 seconds.

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