Ingredients
1 egg 80 g stale white bread (or croissants, brioche…) 2 tbsp sugar 120 ml milk 1 pinch cinnamon powder To decorate: 3 tbsp cocoa and hazelnut cream
Así puedes prepararlo
1 Cut the bread into cubes and place them in a large bowl, soak in the milk, and leave to rest until it's all soft.
2 Beat the egg with the sugar and cinnamon, pour over the bread, and stir.
3 Pour into the moulds and ask your parents to bake them in a preheated oven at 170ºC for 20 minutes. De-mould the warm pudding.
Decoration:
Pour the cocoa and hazelnut cream into the Decopen and draw on the cupcake following the shape with the smallest nozzle.
Veldt Chocolate Pudding
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