Mini Bread Puddings
Finished with whipped cream and crushed peppermints, these individual bread puddings are ideal desserts for a buffet-style gathering.
Ingredients
- 12 slices white bread
- 1 1/3 cups semisweet chocolate chips
- 10 large eggs
- 1 cup sugar
- 1 tsp. vanilla extract
- 1/4 tsp. salt
- 1 1/2 cups whole milk
- 1 1/2 cups heavy cream
- Whipped cream and crushed peppermints to top, if desired
Instructions
- Preheat oven to 350°F. Toast bread on 2 baking sheets until slices are dry but not brown, about 15 minutes, flipping after 7 minutes. Cool completely on sheet.
- Meanwhile, line 20 cups in 2 standard-size muffin tins with paper liners. Cut cooled toast into 1/2-inch cubes and divide, along with chocolate chips, among muffin cups. Gently shake tins to distribute chips evenly; set aside.
- In a large bowl, whisk eggs, sugar, vanilla extract, and salt until sugar is dissolved. Add milk and heavy cream and continue whisking until smooth. Pour custard evenly over bread cubes and chocolate chips in muffin cups. Let stand until bread absorbs custard, about 20 minutes.
- Place muffin tins on pans with 1-inch sides. Pour water into pans, creating a bath around muffin tins. Bake until custard sets and tops are golden, 45 to 50 minutes. Cool in muffin tins on a wire rack.
- Serve with whipped cream and crushed peppermints, if desired.
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