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Bread Pudding Cups
Your guests will all agree, there's never been a better ending to a Thanksgiving feast.
Prep time: 30 min.
Baking time: 30 min.
Decoration time: 5 min.
Difficulty: Easy
What you'll need:
- 1 bag DOVE® Brand Smooth Milk Chocolate Candies
- Butter for ramekins
- 1 5 x 9-inch loaf pumpkin bread
- 1 15-oz. can pumpkin puree
- 1 cup milk
- 1/2 cup cream
- 3/4 cup brown sugar
- 2 large eggs
- 1/4 teaspoon salt
- 1 cup whipped sweetened cream
- 8 ramekins or 9 x 13-inch baking dish
- Cookie sheet pan
What to do:
- Preheat the oven to 350 degrees. Butter ramekins, set aside.
- Cut the pumpkin bread into 1-inch cubes and spread them in a single layer on a cookie sheet. Bake the bread cubes for approximately 20 minutes or until dry and lightly toasted. Remove from the oven, transfer to a wire rack and let cool. (This can be done in advance.)
- Reserve 8 DOVE® Brand Smooth Milk Chocolate Candies, and roughly chop the rest of the candy. Set aside.
- Whisk together the pumpkin puree, milk, cream, brown sugar, eggs and salt until smooth. Gently stir in the chopped DOVE® Brand Smooth Milk Chocolate Candies and toasted pumpkin bread. Divide mixture between the prepared ramekins and place them on the cookie sheet pan.
- Bake for approximately 25-30 minutes, or until golden and filling is slightly firm. Remove from the oven and transfer to a wire rack to cool slightly.
- Top with a dollop of whipped cream and a DOVE® Brand Smooth Milk Chocolate Candies.
Tip: If using a 9 x 13-inch baking pan, bake the bread pudding for 45-50 minutes or until golden and filling is slightly firm.
Makes 8 servings.
