Preheat the oven to 325, and grease a 24 mini muffin cup pan with butter or cooking spray.
In a large bowl, add butter, milk, cream, sugar, nutmeg, vanilla extract, eggs, and orange zest and whisk to combine. Add cubed snacking rounds into the large bowl and toss around so that all cubes can absorb the liquid. Add dried cranberries and half of the chocolate chips. Toss mixture to combine ingredients.
Using a cookie scooper, transfer mixture into greased mini muffin pan. Fill all cups generously, making sure all liquid is distributed evenly.
Bake in the preheated oven for 17 minutes, until the tops are golden and the bread puddings are cooked through. Remove from oven.
In a double boiler, add water at the bottom, place top broiler, and melt chocolate and coconut oil while stirring. Lightly drizzle over the top. Serve warm.
Kitchen Notes: if using a microwave to melt chocolate chips, carefully stirring every 20 seconds to make sure chocolate doesn’t burn. White chocolate isn’t as forgiving as traditional semi-sweet chocolate chips.
I used the morning rounds for this recipe but the snacking rounds will work great for this recipe as well.