Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 2 ounces | Melted butter |
| 4 larges | Eggs, slightly beaten |
| 1 cup | Brown sugar |
| 3 cups | Heavy cream |
| 1 cup | Milk |
| 1 teaspoon | Vanilla |
| ½ teaspoon | Cinnamon |
| 1 cup | Melted milk chocolate |
| 6 cups | Day old bread |
| 12 \N | 1- ounce cubes of dark |
| \N \N | Chocolate |
| 1 cup | White chocolate sauce (in a |
| \N \N | Squeeze bottle) |
| \N \N | Whipped cream in pastry bag |
| \N \N | With star tip |
| \N \N | Fresh mint |
| \N \N | Powdered sugar in shaker |
| \N \N | Cocoa powder in shaker |
Preheat oven to 350 F and grease twelve muffin tins.
In a mixing bowl, whisk the butter, eggs, sugar, cream, milk, vanilla, cinnamon, and chocolate together. Fold in the bread and blend thoroughly. Pour ½ cup of the mixture into each muffin tin. Press one of the chocolate cubes into the center of each pudding. Bake for 35 minutes or until the pudding is set. Remove from the oven. Invert one of the bread puddings onto a plate. Drizzle with the white chocolate sauce. Garnish with the whipped cream, mint, powdered sugar, and cocoa powder.
Yield: 12 servings
ESSENCE OF EMERIL SHOW#EE2277