Individual Mochaccino Bread Puddings

• 2 large eggs
• 13 cup sugar
• 1 cup milk
• 1 cup cream
• 1 12 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
• 1 12 tablespoons sugar
• 34 cup cream
• cocoa powder

1. Whisk the eggs and 1/3 cup sugar together in a large bowl.
2. Whisk in the milk, 1 cup of heavy cream, espresso and vanilla.
3. Transfer to a large measuring cup.
4. Place four 1-cup oven-safe coffee cups or ramekins on a rimmed baking sheet.
5. Grease cups with butter.
6. Arrange 4 bread squares in the bottom of each cup, overlapping the pieces so they fit snugly.
7. Sprinkle with 1 heaping tablespoon of the chocolate.
8. Make a second layer using 4-5 bread pieces and top with remaining chocolate.
9. Gently pour custard equally over the tops.
10. Let set for 20 minutes.
11. Preheat oven to 325 degrees F.
12. Bake until pudding is set but still wobbly when shaken, 25-30 minutes.
13. Remove from oven and cool for 30 minutes or to room temperature.
14. Make topping by beating together sugar and cream until soft peaks form.
15. Dollop atop puddings, dust with cocoa and serve immediately.

eggs, sugar, milk, cream, espresso powder, vanilla, butter, white bread, bittersweet chocolate, sugar, cream, cocoa

Taken from www.food.com/recipe/individual-mochaccino-bread-puddings-277544 (may not work)