This cozy spin on an Italian classic is hard to resist. Top each dessert with sweet cream cheese and whipped cream before serving for a special finishing touch.

• 1⅓ cups milk
• 1¼ cups whipping cream
• 2 Tablespoons instant coffee crystals
• 6 eggs, lightly beaten
• ⅔ cup granulated sugar
• ⅓ cup packed brown sugar
• 2 teaspoons vanilla
• 8 cups torn white bread slices (about 12 slices)
• ⅓ cup powdered sugar
• 1 recipe Cream Cheese Topper (recipe below)

1. Preheat oven to 375°F. In large bowl stir together milk, whipping cream, and coffee crystals until coffee is dissolved. Reserve 1 tablespoon milk mixture; set aside.
2. Stir eggs, the sugars, and vanilla into milk mixture. Stir in bread pieces until moistened. Evenly divide among eight ungreased 6-ounce ramekins or custard cups, filling each almost full. Place on a 15-inch-by-10-inch baking pan.
3. Bake 30 minutes or until puffed, set, and a knife inserted near center comes out clean. Transfer to wire rack (puddings will fall slightly as they cool).
4. In small bowl combine powdered sugar and reserved 1 tablespoon milk mixture; stir until smooth. Drizzle over bread pudding. Dollop with Cream Cheese Topper.

Makes 8 servings.

Cream Cheese Topper: In medium mixing bowl beat ¾ cup whipping cream; 1 ounce cream cheese, softened; and 1 tablespoon powdered sugar on medium until soft peaks form.

Makes about 1½ cups.