Cinnamon Chocolate Chip Bread Pudding

Sometimes (always), you just want a bite of dessert. But you can't easily make one brownie or one cookie or one spoonful of chocolate mousse. Not without making A LOT of all that. Of course there's nothing wrong with that. It's what I usually do, cook for an army, an army of two people. Therefore, I made it my mission last night to come up with an individual dessert you can easily make for two people.

Individual Cinnamon Chocolate Chip Bread Pudding

2 cups french or egg bread
2 tbsp unsalted butter, melted
2 eggs
2 egg yolks
1/3 cup cream
1/4 cup brown sugar
1 tsp vanilla
1/2 tsp cinnamon
1 tsp Kahlua or coffee
1/4 cup mini chocolate chips

Why is cinnamon so hard to spell? Anyway.

Butter and sugar two ramekins.


Cube bread.


Place cubed bread on baking sheet. Pour melted butter over to coat. Toast in oven at 400 degrees until slightly golden brown, roughly 8 minutes.


In bowl, combine eggs, egg yolks, cream, brown sugar, vanilla, cinnamon, and Kahlua (or coffee).


Whisk.


Put toasted cubed bread into sugared ramekins. Pour 3/4 of egg mixture over both ramekins, reserving 1/4. Cover in plastic wrap and refrigerate for at least 30 minutes.


Remove from fridge. Pour remaining egg mixture in ramekins and divide 1/4 cup mini chocolate chips between both. Stir. Bake at 375 for 20 minutes or until golden brown.


Aren't mini things wonderful? If my sister is reading, she will agree. They make us feel like giants.