Chocolate Malted Bread Pudding Recipe
“Some leftover bread, an open can of chocolate syrup and a package of malted milk balls inspired this yummy recipe. Adding almonds gave the pudding a pleasing crunch,” writes Roxanne Chan from Albany, California.
1 cup cubed day-old bread
1/4 cup coarsely chopped malted milk balls
3 tablespoons semisweet chocolate chips
2 tablespoons sliced almonds, toasted
1 tablespoon chocolate syrup
1/2 cup 2% milk
2 tablespoons cream cheese, softened
1 large egg
2 tablespoons malted milk powder
Whipped cream, optional
Place the bread cubes in two 8-oz. ramekins coated with cooking spray; sprinkle with malted milk balls, chocolate chips and almonds. Drizzle with chocolate syrup.
In a blender, combine the milk, cream cheese, egg and malted milk powder; cover and process until smooth. Pour over bread cube mixture. Let stand for 15 minutes.
Bake at 325° for 25-30 minutes or until mixture reaches 160°. Cool for 10 minutes before serving. Dollop with whipped cream if desired.
Yield: 2 servings.
Originally published as Chocolate Malted Bread Pudding in Cooking for 2
Spring 2006, p35
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