Spelt chocolate orange bread pudding cups are individual baked puddings made from cubed spelt bread, dark chocolate, and orange zest soaked in a soft custard. Each cup bakes in a muffin tin, so the center stays soft while the top turns lightly golden.
Spelt bread gives the custard a nuttier bite than white bread, and it holds its shape well once soaked. The orange zest cuts through the chocolate, so the cups taste rich but not heavy.
I bake these in a 6-cup jumbo muffin tin, though ramekins work the same way. The one thing to watch is soak time. Bread that hasn’t sat in custard for at least 10 minutes bakes dry in the center, so give it that time before it goes in the oven.
These are easy to prep the night before and bake fresh in the morning.
Why You’ll Love This Recipe
- Bakes in individual portions with no slicing needed
- Spelt bread holds its shape better than white bread
- Custard can soak overnight for deeper flavor
- Ready in about 50 minutes from start to finish
Ingredient Notes
- spelt bread: Use day-old or lightly toasted bread so it soaks up custard without falling apart. Fresh soft bread turns mushy.
- dark chocolate: Chop a 60-70% cacao bar by hand for uneven melted pockets. Chocolate chips work but melt more evenly.
- orange zest: Zest the orange before juicing it, so you get both from one fruit. A lemon works as a substitute if you want a sharper edge.
- heavy cream: Adds richness to the custard. Swap in extra milk for a lighter version, though the texture will be slightly less silky.
- eggs: Use room temperature eggs so they blend smoothly into the milk without streaks.
Soft Baked Spelt Chocolate Orange Bread Pudding Cups
Description
These spelt chocolate orange bread pudding cups bake individually in a muffin tin, so the custard sets soft in the center while the edges turn lightly crisp.
Ingredients
Instructions
- Heat the oven to 180 C / 350 F. Butter a 6-cup jumbo muffin tin, or six 200 ml ramekins, and set aside.
- Cut the spelt bread into 2 cm cubes, about 300 g total, and divide evenly among the cups.
- In a mixing bowl, whisk the milk, cream, eggs, sugar, orange zest, orange juice, vanilla extract, and salt until smooth.
- Chop the dark chocolate into small chunks. Fold half into the custard mixture and set the rest aside for topping.
- Pour the custard evenly over the bread cubes, pressing gently so each cube soaks. Let stand for 10 minutes so the bread fully absorbs the liquid, this step matters, skip it and the centers bake dry.
- Scatter the remaining chocolate over the tops of the cups.
- Bake for 25 to 28 minutes, until the custard is set and the tops are lightly golden. A skewer inserted into the center should come out with only a few moist crumbs, not wet batter.
- Cool in the tin for 10 minutes, then run a knife around the edges and lift the cups out onto a rack.
- Dust with powdered sugar if you like, and serve warm.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 413kcal
- % Daily Value *
- Total Fat 18g28%
- Saturated Fat 9g45%
- Cholesterol 116mg39%
- Sodium 308mg13%
- Potassium 175mg5%
- Total Carbohydrate 45g15%
- Dietary Fiber 3g12%
- Sugars 17g
- Protein 10g20%
- Vitamin A 300 IU
- Vitamin C 15 mg
- Calcium 150 mg
- Iron 3 mg
- Vitamin D 20 IU
- Vitamin E 1 mg
- Vitamin K 2 mcg
- Thiamin 0.15 mg
- Riboflavin 0.2 mg
- Niacin 1 mg
- Vitamin B6 0.1 mg
- Folate 20 mcg
- Vitamin B12 0.3 mcg
- Phosphorus 150 mg
- Magnesium 25 mg
- Zinc 1 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Additional Notes
- Soak bread cubes for a full 10 minutes before baking.
- Use day-old spelt bread so it holds shape once soaked.
- Check doneness with a skewer at the 25 minute mark.
- Grease the muffin tin well so cups release cleanly.
