Surprise your family when you bring out these Individual Mocha Bread Puddings for dessert. A delicious take on classic bread pudding, every person can enjoy one of these Individual Mocha Bread Puddings fresh out of the oven.
What You Need
Original recipe yields 10 servings
10 slices white bread, crusts trimmed, cut into quarters
3 oz. BAKER'S Semi-Sweet Chocolate, chopped, divided
2 Tbsp. MAXWELL HOUSE Instant Coffee
1-1/2 cups milk
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup sugar
3 egg s
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Let's Make It
Heat oven to 375°F.
Lightly spray 10 (6-oz.) ramekins with cooking spray; line each with 2 of the bread quarters. Divide half of the chopped chocolate evenly among each of the ramekins; top each with 2 of the remaining bread quarters.
Mix coffee and milk in bowl until coffee is dissolved. Beat cream cheese and sugar in another medium bowl with mixer until blended. Add eggs, 1 at a time, beating well after each addition. Gradually add coffee mixture, beating until blended. Pour into ramekins; sprinkle with remaining chopped chocolate.
Bake 20 to 25 min. or until puffed and golden brown. Cool 5 min. before serving.
Prepare as directed, using PHILADELPHIA Neufchatel Cheese.
Day-old or stale bread works best for bread pudding since it easily soaks up the cream cheese mixture.
Don't worry if some lumps of cream cheese develop once combined with the coffee mixture. They will dissolve when baked.
Calories From Fat
% Daily Value*
Total Fat 13g
Saturated Fat 7g
Trans Fat 0g
Total Carbohydrates 19g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.