Individual Mochaccino Bread Puddings

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 2 large eggs
• 1/3 cup sugar
• 1 cup milk
• 1 cup cream
• 1 1/2 tablespoons instant espresso powder
• 1 teaspoon vanilla extract
• butter, for greasing cups
• 4 -5 slices firm bread, cut into 1 1/2 inch squares (pepperidge farm hearty recommended)
• 3 tablespoons chopped bittersweet chocolate
• 1 1/2 tablespoons sugar
• 3/4 cup cream
• cocoa powder

Recipe

• 1 whisk the eggs and 1/3 cup sugar together in a large bowl. whisk in the milk, 1 cup of heavy cream, espresso and vanilla. transfer to a large measuring cup.
• 2 place four 1-cup oven-safe coffee cups or ramekins on a rimmed baking sheet. grease cups with butter.
• 3 arrange 4 bread squares in the bottom of each cup, overlapping the pieces so they fit snugly. sprinkle with 1 heaping tablespoon of the chocolate.
• 4 make a second layer using 4-5 bread pieces and top with remaining chocolate.
• 5 gently pour custard equally over the tops. let set for 20 minutes.
• 6 preheat oven to 325 degrees f.
• 7 bake until pudding is set but still wobbly when shaken, 25-30 minutes. remove from oven and cool for 30 minutes or to room temperature.
• 8 make topping by beating together sugar and cream until soft peaks form. dollop atop puddings, dust with cocoa and serve immediately.