Tiramasu Bread Pudding

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

Yield: 1-1/2 cups

3/4 cup whipping cream
1 ounce cream cheese, softened1 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.

***I made this for a family Christmas gathering.  I was skeptical at first but immediately became a believer in this recipe as soon as I tried it.  I doubled this recipe and cooked it in a 9x13 baking dish.  It took longer than 30 minutes for the center to be cooked thoroughly.  I'm sure 1 making of this will fit in an 8x8 baking dish.  I will most likely make more Cream Cheese Topping...it is a must for this recipe!

*The picture above is not mine.  It is from Better Homes and Gardens website where you can find the original recipe.