Individual Mochaccino Bread Puddings

Baked in coffee cups, this fun and tasty mocha-flavored bread pudding is a simple affair but by no means plain. Adapted from Cook's Illustrated.

• Ready In: 1 hr
• Serves: 4

Ingredients

• 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  white bread, cut into 1 1/2 inch squares (Pepperidge Farm Hearty White recommended)
• 3  tablespoons  chopped bittersweet chocolate

• Topping

• 1 1⁄2 tablespoons sugar
• 3⁄4 cup  cream
•  cocoa powder

Directions

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.