Trim edges of bread. Using rolling pin, flatten them

Preheat oven to 170, grease tartlets or muffin mould

In small saucepan, combine caster sugar and cornflour; stir in cream. Cook, stirring, until mixture thickens. Reduce heat; simmer, stirring, 1 minute. Remove pan from heat. Add chocolate and egg yolks; stir until smooth. Keep it aside

Gently press the flattened bread into tartlets mild without breaking bread

Pour the custard mixture equally into bread cups

Bake for 10 minutes. Cool for 15 minutes. Dust with icing sugar. Serve