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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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This was the first recipe I ever tried for bread pudding. I love tiramisu & my boyfriend loves bread pudding so it was a hit. Found in a BH&G magazine...the bottom ingredients serve as the glaze on top! Also, the recipe calls for custard cups or ramekins, but I used a 2 qt casserole dish and increased the bake time to 45-50 minutes. Ingredients:
1 1/3 cups milk |
1 1/4 cups heavy whipping cream |
2 tablespoons instant coffee crystals |
6 eggs, lightly beaten |
2/3 cup granulated sugar |
1/3 cup brown sugar, packed |
2 teaspoons vanilla |
8 cups white bread, slices torn (about 12 slices) |
1/3 cup powdered sugar |
3/4 cup heavy whipping cream |
1 ounce cream cheese, softened |
1 tablespoon powdered sugar |
Directions:
1. Preheat oven to 375°F In a large bowl stir together milk, whipping cream & coffee crystals until coffee is dissolved. Reserve ONE tablespoon of milk mixture; set aside.
2. 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.
3. 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).
4. In a small bowl, combine powdered sugar and reserved one tablespoon milk mixture; stir until smooth. Drizzle over bread pudding. Dollop with Cream Cheese Topper.
5. Cream Cheese Topper: Beat whipping cream, cream cheese, & powdered sugar until soft peaks form.
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