Cooking with Rena Lee

Prep Time: 25 mins
Cook Time: 30 mins

Yield:8

INGREDIENTS:

1 1/3 cups	milk
1 1/4 cups	whipping cream
2 tbsps	instant coffee crystals
6	eggs, lightly beaten
2/3 cup	granulated sugar
1/3 cup	packed brown sugar
2 tsps	vanilla
8 cups	torn white bread slices (about 12 slices)
1/3 cup	powdered sugar
1	recipe Creamy Topping

DIRECTIONS:

Preheat oven to 375 degrees. In a large bowl, stir together milk, whipping cream, and coffee crystals until coffee is dissolved. Reserve 1 tbsp. milk mixture; set aside.
Stir eggs, the sugars, and vanilla into milk mixture. Stir in bread pieces until moistened. Evenly divide among 8 ungreased 6 oz. ramekins or custard cups, filling each almost full. Place on a 15 by 1 by 1-inch baking pan.
Bake for 30 mins. or until puffed, set, and a knife inserted near centers comes out clean. Transfer to wire rack (puddings will fall slightly as they cool).
In a small bowl, combine powdered sugar and reserved 1 tbsp milk mixture; stir until smooth and drizzle over bread pudding. Top with Creamy Topping.
Creamy Topping: In mixing bowl, beat 3/4 cup whipping cream; 1 oz. cream cheese, softened; and 1 tbsp. powdered sugar on medium until soft peaks form (tips curl slightly).