Individual Mocha Bread Puddings

• 10 slices white bread, crusts trimmed, cut into rectangular quarters
• 3 oz. Baker's Semi-Sweet Chocolate, divided, chopped
• 2 Tbsp. Maxwell House Instant Coffee Original Roast
• 1-1/2 cups milk
• 1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened
• 1/4 cup sugar
• 3 eggs, divided

1. Preheat oven to 375F.
2. Lightly spray 10 (6-oz.)
3. ramekins or ovenproof coffee cups with cooking spray.
4. Line each ramekin with 2 of the bread quarters.
5. Divide 1/3 of the chopped chocolate evenly among the ramekins.
6. Top each with 2 more of the remaining bread quarters.
7. Add coffee to milk in medium bowl; stir until coffee is dissolved.
8. Set aside.
9. Beat cream cheese and sugar in medium bowl with electric mixer on medium speed until well blended.
10. Add eggs, 1 at a time, beating well after each addition.
11. Gradually add coffee mixture, beating until well blended and stopping mixer occasionally to scrape side of bowl.
12. Pour evenly into ramekins; sprinkle with remaining chopped chocolate.
13. Bake 20 to 25 minutes or until puffed and golden brown.
14. Cool 5 minutes before serving.
15. Store leftover desserts in refrigerator.

white bread, chocolate, maxwell, milk, cream cheese, sugar, eggs

Taken from www.kraftrecipes.com/recipes/individual-mocha-bread-puddings-88144.aspx (may not work)