Sunday, January 6, 2013

Tiramisu Bread Puddings

from my peeps

Tiramisu Bread Puddings

Makes: 8 servings
Prep 25 mins
Bake 375°F 30 mins

Cool 20 mins 
  • 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
Yield: 1-1/2 cups
  • 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.

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