- Nonstick cooking spray
- 3 cups 1/2-inch cubes dry challah bread or other sweet bread
- 1 cup Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips, divided
- 1 (5.3 ounce) package Ghirardelli Milk & Caramel SQUARES™ Chocolate, broken
- 3 large eggs
- 1 1/2 cups half-and-half, light cream, or whole milk
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- 2 tablespoons unsalted butter
- 1/3 cup granulated sugar
- 1/4 cup half-and-half, light cream, or whole milk
- 2 tablespoons coffee-flavor liqueur (optional)
- Preheat oven to 350 degrees F. Lightly coat 12 ovenproof espresso cups (the equivalent of six 4 ounce ramekins) with nonstick cooking spray (or line 2-1/2-inch muffin cups with a double thickness of foil bake cups); set aside. Place bread cubes and 1/2 cup Ghirardelli(R) 60% Cacao Bittersweet Chocolate Baking Chips into prepared cups. Tuck pieces of Ghirardelli Milk & Caramel SQUARES(TM) Chocolate into each cup.
- In a medium bowl, whisk together eggs, the 1-1/2 cups half-and-half, the 1/4 cup sugar, the vanilla, and cinnamon. Slowly pour milk mixture over bread and chocolate squares, allowing the bread to soak up the egg mixture.
- Place filled cups in a shallow baking pan. (If using muffin pans, they can be placed directly in the oven.) Bake, uncovered, about 25 minutes or until tops are puffed and a knife inserted near centers comes out clean. Cool in cups for 5 minutes.
- Meanwhile, for sauce, in a small heavy saucepan, heat and stir the 1/2 cup Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips and the butter over low heat. Add the 1/3 cup sugar; gradually stir in the 1/4 cup half-and-half; stir to dissolve the sugar. Bring to a boil; reduce heat. Boil gently over low heat for 6 minutes, stirring frequently. Remove from heat. If desired, stir in liqueur. Cool slightly. Serve sauce over puddings.
- Any leftover puddings and sauce may be cooled completely, covered, and stored separately in the refrigerator for up to 3 days.