Mini Post 2 – Mini Blueberry Chocolate Bread Puddings

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Do you have extra bread lying around the house and need a way in which to consume them with more calories than they would otherwise furnish? Do you need a little extra padding around the midsection with which to waddle into the holiday season? (I like to think of it as a liver-friendly version of pregaming.) Did you make a very large pan of bread pudding last night and now find yourself with 6 leftover Hawaiian dinner rolls on the counter, 1/4 container of milk in the fridge that is one day past its best by date, and a food blog that hasn’t been updated in a while?

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If so, my friend, I have just the recipe for you.

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Mini Blueberry Chocolate Bread Puddings

Serves 5-6

4-5 cups of bread, cut into 1/2″ cubes (Pretty much any bread will do, though sweet bread is best – save the sourdough for everyone’s millennial favorite, avocado toast. I used 6 Hawaiian dinner rolls.)
1 handful blueberries
1 handful semisweet chocolate chips/roughly chopped chocolate
1 cup milk
2 1/2 tbsp granulated sugar
1/2 tsp vanilla extract
1/4 tsp salt
1 tbsp unsalted butter
1 egg, beaten

  1. Preheat the oven to 350˚F and grease an oversized muffin tin (mine makes 6 muffins per tin, I only used 5).
  2. In a small saucepan, combine the milk, sugar, vanilla, salt, and butter. Heat over medium-low heat just until the butter melts, then remove from heat and allow to cool slightly.
  3. As the milk mixture is heating, cut up your bread and distribute evenly in the muffin tin. Sprinkle the blueberries and chocolate over the top of the bread cubes.
  4. Once the bread is ready, finish the milk mixture. While constantly whisking the warm milk mixture, slowly drizzle in the beaten egg and whisk until fully incorporated. The mixture will thicken slightly.
  5. Evenly distribute the milk mixture between the individual bread puddings – it should be about 1/4 cup of milk mixture per bread pudding.
  6. Bake until the custard is just set and the edges of the bread have browned, about 20 minutes.
  7. Allow the bread puddings to cool in the muffin tin for about 5 minutes. Then run an offset spatula or thin knife around the edges to loosen them from the pan and carefully remove. Serve warm.

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4 Comments Add yours

  1. Wow what a creative way to prepare bread pudding, love it!!


  2. Esther says:

    waddle waddle waddle!


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