Subj : BH&G 3328 To : All From : Dave Drum Date : Thu Jul 15 2021 10:17:02 MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Coffee & Cream Bread Puddings Categories: Pudding, Snacks, Breads, Dairy, Cheese Yield: 12 Servings 2 c Milk 1/4 c Whipping cream 2 tb Instant coffee crystals 6 lg Eggs; lightly beaten 2/3 c Granulated sugar 1/3 c Packed brown sugar 2 ts Vanilla 8 c Torn white bread 1/2 c Powdered sugar Chocolate-covered coffee - beans; chopped (opt) MMMMM--------------------CREAM CHEESE TOPPER------------------------- 1 oz Cream cheese, softened 1 tb Powdered sugar 3/4 c Whipping cream Set oven @ 375ºF/190ºC. Grease twenty-four 2 1/2" muffin cups; set aside. In a large bowl combine milk, cream, and coffee crystals, stirring until coffee is dissolved. Transfer 1 tablespoon of the milk mixture to a small bowl; set aside. Whisk eggs, granulated sugar, brown sugar, and vanilla into the remaining milk mixture. Stir in torn bread until moistened. Spoon mixture into the prepared cups, filling each about three-fourths full. Bake about 15 minutes or until puffed and set. Cool in pans on wire racks for 10 minutes (puddings will fall as they cool). Meanwhile, for icing, whisk powdered sugar into the reserved 1 tablespoon milk mixture. Using two small serving spoons, remove puddings from cups. Drizzle each pudding with about 1/2 teaspoon of the icing. Top each with about 1 tablespoon of the Cream Cheese Topper. If desired, sprinkle with chopped coffee beans. MAKR THE CREAM CHEESE TOPPER: In a medium bowl combine cream cheese and powdered sugar. Beat with an electric mixer on medium speed until smooth. Gradually add whipping cream, beating until combined. Beat on medium speed until soft peaks form (tips curl). Makes about 1 1/3 cups. Makes: 12 servings Better Homes & Gardens | October 2016 MM Format by Dave Drum - 25 October 2016 Uncle Dirty Dave's Archives MMMMM .... I'm sorry but I can't get on this whole "eating eggs almost raw" trend --- EzyBlueWave V3.00 01FB001F * Origin: Tiny's BBS - telnet://tinysbbs.com:3023 (1:229/452) .