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These rich, chocolatey individual desserts can be made in ovenproof ramekins, mugs, or cups. The recipe also works in a nine-inch round cake pan, although you will need to increase the baking time to 35 minutes.

Source: Martha Stewart Living, January 2008
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Ingredients

Directions

Cook's Notes

Bread that has sat out at room temperature for two days works best, but you can also use fresh bread that has been cubed and lightly toasted on a baking sheet in a 350-degree oven.

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