MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Coffee & Cream Bread Puddings
Categories: Pudding, Snacks, Breads, Dairy, Cheese
Yield: 12 Servings

2 c Milk
1/4 c Whipping cream
2 tb Instant coffee crystals
6 lg Eggs; lightly beaten
2/3 c Granulated sugar
1/3 c Packed brown sugar
2 ts Vanilla
8 c Torn white bread
1/2 c Powdered sugar
Chocolate-covered coffee
- beans; chopped (opt)

MMMMM--------------------CREAM CHEESE TOPPER-------------------------
1 oz Cream cheese, softened
1 tb Powdered sugar
3/4 c Whipping cream

Set oven @ 375ºF/190ºC.

Grease twenty-four 2 1/2" muffin cups; set aside. In a
large bowl combine milk, cream, and coffee crystals,
stirring until coffee is dissolved. Transfer 1 tablespoon
of the milk mixture to a small bowl; set aside.

Whisk eggs, granulated sugar, brown sugar, and vanilla
into the remaining milk mixture. Stir in torn bread until
moistened. Spoon mixture into the prepared cups, filling
each about three-fourths full.

Bake about 15 minutes or until puffed and set. Cool in
pans on wire racks for 10 minutes (puddings will fall as
they cool).

Meanwhile, for icing, whisk powdered sugar into the
reserved 1 tablespoon milk mixture. Using two small
serving spoons, remove puddings from cups. Drizzle each
pudding with about 1/2 teaspoon of the icing. Top each
with about 1 tablespoon of the Cream Cheese Topper. If
desired, sprinkle with chopped coffee beans.

MAKR THE CREAM CHEESE TOPPER: In a medium bowl combine
cream cheese and powdered sugar. Beat with an electric
mixer on medium speed until smooth. Gradually add
whipping cream, beating until combined. Beat on medium
speed until soft peaks form (tips curl).

Makes about 1 1/3 cups.

Makes: 12 servings

Better Homes & Gardens | October 2016

MM Format by Dave Drum - 25 October 2016

Uncle Dirty Dave's Archives

MMMMM

... I'm sorry but I can't get on this whole "eating eggs almost raw" trend
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