Chocolate Bread Pudding Cups

Chocolate Bread Pudding Cups

2 large eggs                                                            2 1/4 cup milk

1/2 cup sugar                                                          6 tablespoon chocolate chips

18 - 1/2 inch thick slices french or Italian bread no larger than 3 inch diameter

1. Fill 9x13 pan half full of hot water & place on oven rack in center of oven. Heat to 325
2. Have ready six 6 ounce custard cups.
3. Whisk eggs to blend yolk & whites.
4. Whisk in milk, sugar & vanilla until well blended.
5. For each pudding, place 1 slice bread in bottom of un-greased cup.
6. Sprinkle with 1/2 tablespoon chocolate chips, add 2 slices bread, overlapping to fit and sprinkle with another 1/2 tablespoon chips.
7. Pour on about 1/2 cup milk mix.
8. Gently press down bread slices as they begin to absorb milk mix.
9. Carefully place cups in water. Bake 35 to 40 minutes until edges of read are very lightly brown & knife comes out clean.
10. Remove cups from water to wire rack to cool.
11. Serve warm or at room temp or may refrigerate up to 5 days.

Banana chocolate chip variation:

Mash 2 medium size ripe bananas. Whisk in eggs. Reduce milk to 2 cups - proceed as directed.