Chocolate Bread Pudding Baked in Ramekins
  • 2 cups soft torn bread crumbs
  • 1 1/2 cups scalded whole milk
  • 3/4 cup granulated sugar
  • 2 egg yolks, beaten
  • 2 ounces melted unsweetened chocolate (use a good one like Vahlrona)
  • 1 teaspoon orange zest
  • 1/4 cup orange juice
  • 1/2 teaspoon salt
  • 1/2 cup chopped pecans
  • 2 stiffly beaten egg whites
  1. Combine bread crumbs with hot milk. In a bowl, combine sugar, egg yolks, melted 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 ramekins.
  2. Place ramekins in a large baking pan on oven rack; pour very hot water around the cups 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 creme fraiche.
A friend served me this divine choclate treat at a time when I needed a chocolate of those moments when chocolate was required to sooth the is the perfect size serving to sastify the need for a rich and satisfying dessert!