Soft Baked Spelt Chocolate Orange Bread Pudding Cups

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

Hands pour orange custard over cubed spelt bread in a muffin tin, chocolate chunks scattered nearby on the counter.

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.

A warm bread pudding cup on a small plate beside coffee, orange peel curls, and a folded linen napkin.

Prep Time 15 mins

Cook Time 25 mins

Rest Time 10 mins

Total Time 50 mins

Cooking Method: Oven

Cuisine: European

Courses: Dessert

Difficulty: Easy

Cooking Temp: 180 C

Servings: 6

Estimated Cost: 1.80

Calories: 413

Best Season: Fall, Winter

Dietary: Contains dairy and eggs, Contains gluten (spelt), Vegetarian

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

300 g spelt bread, cubed (day-old, cut into 2 cm cubes)
300 ml whole milk
100 ml heavy cream
3 eggs (large; room temperature)
60 g granulated sugar
2 tbsp orange zest (about 2 oranges)
2 tbsp orange juice (freshly squeezed)
1 tsp vanilla extract
100 g dark chocolate, chopped (60-70% cacao)
1 tbsp butter (softened, for greasing)
1 pinch salt
powdered sugar (for dusting; optional)

Instructions

1
Heat the oven to 180 C / 350 F. Butter a 6-cup jumbo muffin tin, or six 200 ml ramekins, and set aside.
2
Cut the spelt bread into 2 cm cubes, about 300 g total, and divide evenly among the cups.
3
In a mixing bowl, whisk the milk, cream, eggs, sugar, orange zest, orange juice, vanilla extract, and salt until smooth.
4
Chop the dark chocolate into small chunks. Fold half into the custard mixture and set the rest aside for topping.
5
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.
6
Scatter the remaining chocolate over the tops of the cups.
7
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.
8
Cool in the tin for 10 minutes, then run a knife around the edges and lift the cups out onto a rack.
9
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.

Keywords: spelt bread pudding, chocolate orange bread pudding, spelt dessert, make-ahead dessert, individual bread pudding cups

Equipment

6-cup jumbo muffin tin or six 200 ml ramekins
mixing bowl
whisk
citrus zester
wooden skewer

Tips

Use day-old spelt bread so it soaks up custard without turning mushy or falling apart.
Let the bread sit in the custard for a full 10 minutes before baking, or the centers stay dry.
Chop chocolate by hand instead of using chips, so it melts into pockets instead of sinking flat.
Check doneness with a skewer at the 25 minute mark, since small cups overbake fast.
Grease the muffin tin well, since sugar in the custard can stick the edges otherwise.

Variations

Swap orange zest for lemon zest and use white chocolate for a lighter, tangier version.
Add 1 tbsp of orange liqueur to the custard for a boozy version served to adults only.
Use spelt brioche instead of plain spelt bread for a richer, more tender pudding cup.

Storage and Reheating

Spelt chocolate orange bread pudding cups keep in an airtight container in the fridge for 3 to 4 days.

Reheat individual cups in the microwave for 30 to 40 seconds on medium power, or in a 160 C / 320 F oven for 8 to 10 minutes until warmed through. Cover loosely with foil in the oven so the tops don't dry out.

These freeze well before or after baking. Wrap baked, cooled cups tightly and freeze for up to 2 months, then thaw overnight in the fridge before reheating.

Serving Suggestions

Serve spelt chocolate orange bread pudding cups warm, with a small pitcher of cream or a spoon of plain yogurt on the side.

They work for a weekend brunch alongside coffee, or as a simple dessert after a weeknight dinner.

A light dusting of powdered sugar and a few orange segments on the plate keep the presentation simple without extra effort.

Read it online: https://greatbritishspeltrecipes.com/recipe/baked-spelt-chocolate-orange-bread-pudding-cups/

Valentina

A dietitian with a passion for spelt cooking. After trying different diets, I found spelt works best in my kitchen. Join me for simple, delicious recipes that bring out the best in this ancient grain!