Ingredients

Bread pudding

• 1/3 lb. of stale bread, cubed

  Ideally, cut your bread into cubes the night before so that the cubes become stale overnight.

• 1 cup whole milk

• 5 tbsp. granulated sugar

• 5 tbsp. cocoa powder

• 1 oz. espresso

• 1 tsp. vanilla extract

• 1 egg

• Fresh nutmeg, for grating

• Salt

• Butter, for greasing ramekins

• 2 tbsp. powdered sugar

Whipped cream

• 1 cup heavy whipping cream, cold

• 1 tsp. granulated sugar

• Vanilla extract

How to Prepare

1. Preheat oven to 375°F.

2. Cube ⅓ lb. bread, if not already cubed. Add to a large mixing bowl.

3. In a different large mixing bowl, add 1 egg, 1 oz. espresso, 1 tsp. vanilla, 5 tbsp. cocoa powder, a few swipes of fresh nutmeg, 1 cup whole milk, and a pinch of salt. Mix everything with an immersion blender for about 40 seconds. Let sit 10 minutes.

4. Slowly add chocolate custard to cubed bread, about ⅓ at a time, and gently stir to coat the bread. Let sit 10 minutes.

5. Prepare your ramekins. Coat each ramekin dish with butter to prevent sticking. Line a pan with ramekin dishes.

6. Fill ramekins with coated bread and level the bread to prevent burning.

7. Place on the middle rack of the oven for about 15 minutes. Rotate the pan half way through.

8. While the bread pudding is baking, prepare whipped cream. Add 1 cup heavy whipping cream, 1 tsp. granulate sugar, and a few drops vanilla extract to a medium mixing bowl. Whip until soft peaks form.

9. Once bread pudding has finished baking, let cool and top with powdered sugar and whipped cream. Enjoy!