Normally I feel it’s nice to save photos for later in a post, to break up the wall of text, but in this case it just couldn’t be helped: this is a food that begs to be viewed. What you are seeing is a vanilla latte bread pudding, which is officially my new favorite breakfast. A warning for those watching calories: this is a rich dessert which contains cream, neufchatel cheese and eggs, so it’s definitely not an everyday recipe. When there’s justification of something sweet and delicious, however, this is in my opinion a can’t-lose option.
Vanilla Latte Bread Pudding:
1 ¼ C. Milk
2 C. Heavy Cream
2 Tbsp. Finely Ground Coffee
6 Eggs, Beaten
2/3 C. Sugar
1/3 C. Brown Sugar
3 tsp. Vanilla
12 Slices Italian Bread
1/3 C. Powdered Sugar (+1 Tbsp.)
1 oz. Neufchatel Cheese
Preheat oven to 375°, and then combine milk, 1 1/4 C. whipping cream and coffee in a large bowl. Remove 2 Tbsp. to use later. In a separate bowl, combine the eggs, sugar (white & brown) and vanilla; pour over the bread and mix until thoroughly saturated. Divide between (8) eight-ounce ramekins, place said ramekins on a baking sheet and bake for 30 minutes, until a toothpick may be inserted and come out clean. Place the now-baked ramekins in a place to cool, and combine the reserved milk mixture with 1/3 C. powdered sugar to create a drizzle for the bread pudding. The result should look something like this:
Finally, mix the Neufchatel with the remaining 3/4 C. heavy cream and tablespoon of powdered sugar. Beat until soft peaks form, and top the bread pudding before serving. These bread pudding cups, unlike revenge, are a dish best served warm. If you want to serve them at a later time they can be refrigerated overnight, but they will collapse a bit. The next morning, simply put them in a 250° oven for 20 minutes before topping with whipped cream and serving.
Honestly, these are amazing; if you have the ingredients it would be in your best interest to make them immediately. If you do not have the ingredients, it would be in your best interest to go to the grocery store, buy said ingredients and come home to immediately begin the recipe. If you try it out, let me know what you think in the comments!
For the next entry, I think we’ll take a few steps out of the kitchen (at least for a little bit).