Caramel Dark Chocolate Mini Bread Puddings

Caramel Dark Chocolate Mini Bread Puddings

0

"After a special dinner serve chocolate and caramel mini bread puddings topped with a creamy chocolate sauce."
Saved
Save
I Made it Rate it Share Print

Ingredients

1 h servings 288 cals
Serving size has been adjusted!

Original recipe yields 12 servings

Adjust

Nutrition

  • Calories:
  • 288 kcal
  • 14%
  • Fat:
  • 16.5 g
  • 25%
  • Carbs:
  • 32g
  • 10%
  • Protein:
  • 4.9 g
  • 10%
  • Cholesterol:
  • 72 mg
  • 24%
  • Sodium:
  • 92 mg
  • 4%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F. Lightly coat 12 ovenproof espresso cups (the equivalent of six 4 ounce ramekins) with nonstick cooking spray (or line 2-1/2-inch muffin cups with a double thickness of foil bake cups); set aside. Place bread cubes and 1/2 cup Ghirardelli(R) 60% Cacao Bittersweet Chocolate Baking Chips into prepared cups. Tuck pieces of Ghirardelli Milk & Caramel SQUARES(TM) Chocolate into each cup.
  2. In a medium bowl, whisk together eggs, the 1-1/2 cups half-and-half, the 1/4 cup sugar, the vanilla, and cinnamon. Slowly pour milk mixture over bread and chocolate squares, allowing the bread to soak up the egg mixture.
  3. Place filled cups in a shallow baking pan. (If using muffin pans, they can be placed directly in the oven.) Bake, uncovered, about 25 minutes or until tops are puffed and a knife inserted near centers comes out clean. Cool in cups for 5 minutes.
  4. Meanwhile, for sauce, in a small heavy saucepan, heat and stir the 1/2 cup Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips and the butter over low heat. Add the 1/3 cup sugar; gradually stir in the 1/4 cup half-and-half; stir to dissolve the sugar. Bring to a boil; reduce heat. Boil gently over low heat for 6 minutes, stirring frequently. Remove from heat. If desired, stir in liqueur. Cool slightly. Serve sauce over puddings.
  5. Any leftover puddings and sauce may be cooled completely, covered, and stored separately in the refrigerator for up to 3 days.

Footnotes

  • *Tip: To make dry bread cubes, spread the cubes out on a large baking sheet. Let stand uncovered overnight, stirring the bread cubes occasionally.
  • **Tip: For easier breaking, place Ghirardelli Milk & Caramel SQUARES(TM) Chocolates in a single layer on a baking sheet. Freeze for at least 30 minutes.
  • Variation: To bake in a casserole dish, preheat oven to 350 degrees F. Coat a 1-1/2-quart baking dish with nonstick cooking spray. Place bread cubes and 1/2 cup Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips into prepared dish. Tuck pieces of Ghirardelli Milk & Caramel SQUARES(TM) Chocolates into top of casserole. Combine milk mixture as directed above. Slowly pour milk mixture over bread and chocolate squares, allowing the bread to soak up the egg mixture. Bake, uncovered, for about 40 minutes or until knife inserted near center comes out clean. Cool slightly; serve with sauce as directed above. Makes 12 servings.

Reviews

0