A friend once described the Olympics as the “world’s holiday”, and I could not agree more. I have been spending an obscene amount of time watching the games, as I do every time they roll around.
This morning, I watched a news show segment about how powerful expectations are when it comes to results. For example, we all likely know by now how disappointed McKayla Maroney was with the silver medal she won for her individual vault. If the men’s basketball team does not win the gold, their entire Olympic experience may be considered a failure.
Can you imagine? Being so good that winning a silver medal is considered a loss? The news anchor conducting the segment asked a couple from Ireland who were in London how they would feel if an Irish athlete won a silver medal. “We’d be thrilled,” they exclaimed! Expectations are a bitch.
If I ranked my desserts gold-silver-bronze, I’d give key lime pie the gold, tiramisu the silver, and creme brulee the bronze. Bread pudding would not medal, but I think a top-10 finish is reasonable.
A recipe for individual tiramisu bread puddings seemed like a great way to try an old favorite – tiramisu – in a new way – bread pudding. If you love the taste of coffee in your dessert, this bread pudding is a must try. Enjoy!
Tiramisu Bread Pudding
- For the Bread Pudding
- 1 1/3 cups milk
- 1 1/4 cups whipping cream
- 2 tablespoons instant coffee crystals
- 6 eggs, lightly beaten
- 2/3 cup granulated sugar
- 1/3 cup packed brown sugar
- 2 teaspoons vanilla
- 8 cups torn white bread slices (10-12 slices)
- 1/3 cup powdered sugar
- For the Topping
- 3/4 cup whipping cream
- 1 ounce cream cheese, softened
- 1 tablespoon powdered sugar
- In a large bowl stir together the milk, whipping cream, and coffee crystals until the crystals are dissolved.
- Reserve one tablespoon of the milk mixture and set it aside.
- Stir the eggs, sugars, and vanilla into the bowl containing the milk mixture, then add the bread pieces and stir until moistened.
- Evenly divide the mixture among eight, six-ounce ramekins, filling nearly, but not quite, to the top.
- Place the ramekins on a baking sheet or in a baking pan, then bake at 375 degrees F until puffed and set, about 30 minutes. When done, a knife inserted near center of a bread pudding will come out clean.
- In a small bowl, combine the powdered sugar and reserved one tablespoon of the milk mixture.
- Stir until smooth and drizzle over the bread puddings.
- To make the final topping, beat the whipping cream, cream cheese, and powdered sugar on medium until soft peaks form. Dollop a spoonful over each bread pudding.