- 4 eggs
- 1 cup milk
- 2 T. butter, melted
- 1 T. cinnamon
- 1/2 cup sugar
- zest of 1 orange, to taste
- 6 cups bread, cubed
Step 1: Preheat oven to 400-degrees, and them mix all ingredients in a bowl (except bread).
Step 2: Add in bread, and mix with hands until all bread is coated.
Step 3: Portion into cupcake tin. (If you do not have this, then can use cupcake pan with aluminum foil liners.)
Step 4: Bake 10- 15 minutes — but be sure to check at 10 minutes so you don’t risk burning the bread. You’ll know it’s done when you smell it, and the bread mixture is golden brown and bounces back to the touch when you poke it with your finger.
Step 5: Sauce is optional, and this is where you can experiment with an sweet orange zest sauce or a caramel sauce, which are two of my favorites. I like to serve it with a small side of fruit and scoop of ice cream or whipped cream. If you are a chocolate lover, you can put some chocolate chips in the bread pudding. Or you can add in some raisins or dried fruit.
Chopped Junior winning dish: When I got to be on the January 5 episode of Chopped Junior, this was the dish I made in the final round. It was a close one, as my competitor Michael did a great job with his dessert. If you are fan of the show, you know I had to use the funny surprise ingredients that they gave us — including gummy candies, and cupcakes decorated like crabs. For my dish, I melted down the gummy candies, added water, some milk and orange zest. I am so glad that the judges liked it!