Sis blogging partner found this one and the title made it an automatic Give It To Me NOW. In fact, I emailed her right back with something like, “You may make that for me right now.”
Generous, aren’t I? I try so hard. Sigh.
I’m so glad they now make instant coffee in those slender, individual serving packets. I don’t buy the stuff except to cook with and having it individually ready makes recipes like this a snap. Plus – it’s cheaper. And I know you’ve noticed there are three sugars in the recipe. Just don’t flay us and go with it, m’kay?
If you’ve never drank or used instant coffee in a recipe before, it’s pretty strong stuff. Which is why I should have known that two tablespoons in this recipe might be a bit much. It really depends on the coffee you use, though, but this one turned out to be pretty strong. Next time I’d personally want to cut the coffee back, but you might enjoy the strong flavor if you’re a particularly big coffee lover.
Bread puddings traditionally use several eggs. We’ve had a few people commenting on bread pudding recipes before, concerned that it will have a strong egg flavor. We’ve personally never felt this was so, but if you have a natural aversion to eggs, it’s possibly, I suppose, that you might notice an egg-like taste or texture. It doesn’t bother us at all, but I guess we can’t rule that out for others. What it tastes like to us is sweet, soft and warm comfort in a bowl and that’s about it!
So here’s where the soft part of all that comfort comes from. I got the impression from the recipe that they were calling for regular sliced sandwich bread, but I got some white bread from my grocery store’s bakery instead. I say go with whatever your favorite bread is. Challah is a good one, but any good, soft bread will do.
The great thing about this recipe is it’s baked as individual portions. Were you dreading making this and serving yourself up a bit too much? Take some to your neighbors. Call up your siblings and have them swing by to get theirs. Or keep ’em all for yourself – whatevs!
Right out of the oven, bread pudding is very tall, sometimes alarmingly so. Not to worry, this is how it’s supposed to come out and it will very soon begin to deflate. If you’re going to take your own pics of your efforts, you’ve got, usually, about a minute to do so. This also means it’s likely to overflow slightly as it cooks, so some aluminum foil or a silicone baking mat under your ramekins would do your baking sheet a world of good.
The regular and brown sugars went into the mixture for the pudding, and now the powdered sugar get mixed with a little of the saved milk mixture to drizzle over the puddings. It already smells like tiramisu, albeit a warm one, which is a little odd since the traditional version is chilled. No matter, you’re about to be in heaven.
The final touch is slightly sweetened and fresh whipped cream, which is the perfect compliment to such a rich dessert. Dollop it on while the pudding is still warm. It gets all melty and trickles over the pudding – so good!
The hardest part really will be whether to share or keep ’em all to yourself. Whatever the case – savor and enjoy.
Tiramisu Bread Pudding
Prep Time: 20 minutes Cook Time: about 30 minutes Level: Easy Serves: 8
- 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.
Next time I’m adding a couple tablespoons of amaretto into the milk/egg mixture. This must be done! I’m also thinking some mascarpone cheese needs to go into the bread pudding itself. Must think on this some more.
For the Cream Cheese Topper we used mascarpone cheese, but you could use regular as well. We thought the whipped cream was too light on the cheese flavor, though, so next time we want to put more in.