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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 8 |
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Ingredients:
1 1/3 cup(s) milk |
1 1/4 cup(s) whipping cream |
2 tablespoon(s) instant coffee crystals |
6 eggs lightly beaten |
2/3 cup(s) granulated sugar |
1/3 cup(s) brown sugar packed |
2 teaspoon(s) vanilla |
8 cup(s) torn white bread slices about 12 slices |
1/3 cup(s) powdered sugar |
3/4 cup(s) whipping cream for cream topping |
1 ounce(s) cream cheese for cream topping |
1 tablespoon(s) powdered sugar for cream topping |
Directions:
1. For the Bread Pudding:
2. Preheat oven to 375 degrees F. In large bowl stir together milk, whipping cream, and coffee crystals until coffee is dissolved. Reserve 1 tablespoon milk mixture; set aside.
3. Stir eggs, the sugars, and vanilla into milk mixture. Stir in bread pieces until moistened. Evenly divide among eight ungreased 6-ounce ramekins or custard cups, filling each almost full. Place on a 15x10x1-inch baking pan.
4. Bake 30 minutes or until puffed, set, and a knife inserted near center comes out clean. Transfer to wire rack (puddings will fall slightly as they cool).
5. In small bowl combine powdered sugar and reserved 1 tablespoon milk mixture; stir until smooth. Drizzle over bread pudding. Dollop with Cream Cheese Topper.
6. For the Cream Cheese Topper
7. In medium mixing bowl beat whipping cream, cream cheese, and powdered sugar on medium until soft peaks form. Makes about 1-1/2 cups.
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