Tiramisu Bread Puddings


This cozy spin on an Italian classic is hard to resist. Top each dessert with sweet cream cheese and whipped cream before serving for a special finishing touch.

  • 1⅓ cups milk
  • 1¼ cups whipping cream
  • 2 Tablespoons instant coffee crystals
  • 6 eggs, lightly beaten
  • ⅔ cup granulated sugar
  • ⅓ cup packed brown sugar
  • 2 teaspoons vanilla
  • 8 cups torn white bread slices (about 12 slices)
  • ⅓ cup powdered sugar
  • 1 recipe Cream Cheese Topper (recipe below)
  1. Preheat oven to 375°F. In large bowl stir together milk, whipping cream, and coffee crystals until coffee is dissolved. Reserve 1 tablespoon 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 15-inch-by-10-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 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: In medium mixing bowl beat ¾ cup whipping cream; 1 ounce cream cheese, softened; and 1 tablespoon powdered sugar on medium until soft peaks form.

Makes about 1½ cups.

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