Tiramisu Bread Puddings

I made this is the Fall and forgot about posting it. I had my little helper in the kitchen (of course it included bread so he was all in). Hubby said it turned out a little too rich for his taste, but then again he's not a big dessert guy. I thought it was really good and something different than the normal desserts out there so I would make it again.

 

Also, I just made it all in one large dish, so add some baking time to it if you do the same.

                         

Tiramisu Bread Puddings

(Adapted from BHG)

 

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1 1/3 cups milk

1 1/4 cups whipping cream

2 tablespoons instant coffee crystals

6 eggs, lightly beaten

2/3 cup granulated sugar

1/3 cup packed brown sugar

2 teaspoons vanilla

8 cups torn white bread slices (about 12 slices)

1/3 cup powdered sugar

1 recipe Cream Cheese Topper (recipe below)

 

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.

 

 

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.

 

 

 

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).

 

 

 

In small bowl combine powdered sugar and reserved 1 tablespoon milk mixture; stir until smooth.

 

 

Drizzle over bread pudding. Dollop with Cream Cheese Topper. Makes 8 servings.

 

 

Cream Cheese Topper

 

3/4 cup whipping cream

1 ounce cream cheese, softened

1 tablespoon powdered sugar

In medium mixing bowl beat whipping cream, cream cheese, and powdered sugar on medium until soft peaks form. Makes about 1-1/2 cups.