Bread pudding
Individual desserts in ramekins, serves 4 to 6. Prep: about 15-20 minutes; Cooking time: 20 to 25
Ingredients:
6 TBS apprx. of orange marmalade
2 TBS unsalted butter, softened; more to lightly butter 4 to 6 ramekins
8 – 10 slices good quality heavy crust white bread, sliced
1/2 cup finely chopped or shaved semisweet chocolate, or 1/2 cup mini semi-sweet chocolate chips
2 large eggs
1 tsp pure vanilla extract
1/3 cup granulated sugar
1/2 cup heavy cream
1 cup milk
Directions:
Prep: Heat the oven to 375°F. Lightly butter 6 ramekins of regular 6 oz. capacity, or 4 ramekins of larger 10 oz. capacity
Make egg mixture: Whisk the eggs, vanilla, sugar, milk, and heavy cream in a medium bowl. Set aside.
Prep bread: Spread butter and then marmalade on each bread slice on one side with. Cut slices into four quarters.
Layer in ramekins: Place bread pieces with butter/marmalade side up, covering the bottom of ramekins. Some may overlap. Sprinkle a layer of chocolate on top of the bread, a couple tablespoons (your desire light or heavy chocolate layer). Repeat: another layer bread with butter/marmalade side up. Sprinkle chocolate on top.
Add Egg Mixture: put ramekins on a low-rimmed baking sheet. Pour egg mixture over the bread in ramekins. Let it absorb and add more if needed to come up just to the top of the ramekins.
Bake 20 to 25 minutes, until it puffs up and is golden brown. Let cool for 15 – 20 minutes before serving individual ramekins.
