I know this is one day early but my new website goes live sometime on Thursday and I wanted to make sure you received your weekly recipe. I may have never said this, but I am in love with Tiramisu. I am constantly trying new recipes and adapting them to make them my own. I have been working on tiramisu in a jar all winter, but I am just not ready yet to present yet, but be ready, I am almost there. I am ready though to share this one with you. I did find this recipe in the Better Homes and Gardens magazine, but have changed it up a bit. I hope you like it. By the way, you will probably be seeing A LOT more tiramisu recipes from me. This one is really easy and really good for breakfast or dessert.
Tiramisu Bread Pudding – 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 sugar, 1/3 cup brown sugar, 2 teaspoons vanilla, 7 C Challah bread and 1/3 cup powdered sugar,
Creme Cheese Topper – 3/4 cup whipping cream, 1 ounce cream cheese, softened and 1 tablespoon powdered sugar.
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 greased 6-ounce ramekins, filling each almost full. Place on a baking pan. Bake 30 minutes or until puffed and set.
In small bowl combine powdered sugar and reserved 1 tablespoon milk mixture; stir until smooth. Drizzle over bread pudding. Dollop with Cream Cheese Topper.