Tiramisu Bread Pudding
Nancy Daniocek made this for our Mah Jong group and I thought it was wonderful.
Nancy Daniocek made this for our Mah Jong group and I thought it was wonderful.
- Carbohydrate 24.8529180008465 g
- Cholesterol 805.968750010857 mg
- Fat 22.1118798779399 g
- Fiber 0 g
- Protein 23.8827075003481 g
- Saturated Fat 7.97170747682832 g
- Serving Size 1 1 Serving (259g)
- Sodium 268.987998753575 mg
- Sugar 24.8529180008465 g
- Trans Fat 3.30534800265222 g
- Calories 393 calories
Step-by-step
- preheat oven to "375
- In a large bowl, stir togetherther milk, whipping cream and coffee crystals until coffee is disolved. Reserve 1 Tablespoons of milk mix and set it aside.
- stir eggs, sugar and milk into the milk mix. Stir in bread pieces until moisturizer.
- evenly divide between 8 ungreased, 6 oz. ramekins filling each almost full. Place on 15/10/1 baking pan.
- Bake 30 minutes or until puffed, set, and a knife inserted near the center comes out clean.
- transfer to a wire rack. (puddings will fall slightly as they cool.
- In small bowl combine powdered sugar and reserved 1 tablespoon milk mix and stir until smooth.
- Drizzle over pudding,and dollop with cream cheese topping.
- Cream Cheese Topping:
- in medium mixing bowl, beat 3/4 cup whipping cream; 1 ounce cream cheese soffetend; and 1 tablespoon powdered sugar on medium untill soft peaks form. Makes about 1 1/2 cups.
Instant coffee crystals drive this hybrid dessert by infusing dairy with concentrated bitter notes that cut through rich fats. Italian zuppa inglese and traditional bread puddings share a historical lineage of repurposing stale starches into rich custards, bridging the gap between Venetian layered trifles and Anglo-Saxon baked puddings. Individual portions bake faster than a single large casserole while maximizing the crispy exterior surface area on each serving.
- Dissolve the coffee crystals completely in cold liquids before adding eggs to prevent spotting and grainy pockets in the baked custard.
- Tear white bread rather than cutting it with a knife because jagged edges absorb liquid more efficiently than smooth crust edges.
- Bake the filled six-ounce ramekins at 375 degrees Fahrenheit for thirty minutes, watching for a clean knife insertion near the center.
- Whip the cream and softened cream cheese topping strictly to soft peaks so the dollop holds its shape without becoming grainy.
- Freeze baked, unglazed portions for up to two months, then thaw overnight in the refrigerator before reheating gently in a low oven.
Individual ramekins deflate slightly upon cooling as trapped steam escapes the crumb structure. Drizzling the powdered sugar glaze over the warm surface creates a contrasting sweet sheen against the bitter coffee backdrop.
