Saturday, November 30, 2013


1 1/3 cups milk
1 1/4 cups whipping cream
2 tbsp instant coffee crystals
6 eggs, lightly beaten
2/3 cup granulated sugar
1/3 cup packed brown sugar
2 tsp vanilla extract
8 cups torn white bread slices
3/4 cup whipping cream
1-oz cream cheese, softened
1 tbsp granulated sugar
1/3 cup powdered sugar

Preheat oven to 375 degrees.
Set out 8 ungreased ramekins or custard cups.

In a large mixing bowl stir the milk, 1 1/4 cups whipping cream, and the coffee crystals together until the coffee crystals have dissolved.  Reserve 1 tablespoon of the mixture; set aside.

Stir the eggs, 2/3 cup granulated sugar, brown sugar, and vanilla extract into the remaining milk mixture.  Stir the bread pieces into the mixture until moistened.  Divide the mixture evenly into the 8 ramekins or custard cups, filling each one almost full.  Place on a 15x10x1-inch baking pan.

Bake puddings at 375 degrees for 30 minutes or until puffed, set, and a knife inserted in the center comes out clean.  Transfer to a wire rack to cool.  NOTE: The puddings will fall some as they cool - this is normal.

In a medium mixing bowl beat the 3/4 cup whipping cream, cream cheese, and granulated sugar on medium speed of electric mixer.  Beat until soft peaks form.

In a small bowl combine the powdered sugar and the reserved 1 tablespoon of the milk mixture until smooth. Drizzle over the puddings and add a dollop of the whipped cream cheese mixture to each pudding.  Sprinkle lightly with cinnamon, if desired.

Note: This is an old Family Circle magazine recipe.

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