1 slice sandwich bread, stale or fresh (or any bread of similar texture)
2 teaspoons unsalted butter, softened
2 tablespoons chocolate, chopped, dark or semi-sweet
1 egg
2 tablespoons granulated sugar
⅓ cup milk
⅛ teaspoon ground cinnamon
Instructions
1. First, spread 2 teaspoons of softened butter on 1 slice of sandwich bread. I don’t add cream in the batter today, so decent amount of butter is a definite must for this recipe. And slice the bread into small squares. And add in a mug. Just 1 bread is enough for one cup. And tall mugs are not recommended. Relatively wide ones are good like this. Then distribute 2 tablespoons of chopped chocolate between breads. I love this Nestle dark chocolate, chocolat noir. And dust with ground cinnamon.
2. In a cup, crack in an egg and add in 2 tablespoons of granulated sugar. Then cream together until white. Make sure sugar is completely incorporated. Then add in ⅓ cup of milk and stir until homogeneously combined. And carefully pour over the bread in the mug.
3. Now microwave for 1 minute. Then another 30 seconds. If the pudding is still liquidy, repeat microwaving for only 20 seconds each time until done. Microwaving time varies depending on an oven. It took me 2 minutes and 10 seconds today. Let cool for 5 minutes and serve when still hot.
Nutrition Information
Serving size: 1
Recipe by Eugenie Kitchen at https://eugeniekitchen.com/chocolate-bread-pudding-microwave/
