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)
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.