Ingredients

• 1 1/3 cups milk
• 1 1/4 cups heavy whipping cream
• 2 tablespoons instant coffee crystals
• 6 eggs, lightly beaten
• 2/3 cup granulated sugar
• 1/3 cup brown sugar, packed
• 2 teaspoons vanilla
• 8 cups white bread, slices torn (about 12 slices)
• 1/3 cup powdered sugar
• 3/4 cup heavy whipping cream
• 1 ounce cream cheese, softened
• 1 tablespoon powdered sugar

Instructions

1. Preheat oven to 375°F In a large bowl stir together milk, whipping cream & coffee crystals until coffee is dissolved. Reserve ONE tablespoon of milk mixture; set aside.

2. 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.

3. 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).

4. In a small bowl, combine powdered sugar and reserved one tablespoon milk mixture; stir until smooth. Drizzle over bread pudding. Dollop with Cream Cheese Topper.

5. Cream Cheese Topper: Beat whipping cream, cream cheese, & powdered sugar until soft peaks form.