Individual Mocha Bread Puddings

Ingredients

• 10 slices white bread, crusts trimmed, cut into rectangular quarters
• 3 squares Semi-Sweet Chocolate, divided, chopped
• 2 Tbsp. instant coffee granules
• 1-1/2 cups milk
• 250 g Philadelphia Brick Cream Cheese, softened
• 1/4 cup  sugar
• 3 eggs

Directions

1. Preheat oven to 180 degrees celsius.

2. Lightly spray 10 small ramekins or ovenproof coffee cups with cooking spray. Line each ramekin with 2 of the bread quarters. Divide 1/3 of the chopped chocolate evenly among the ramekins. Top each with 2 more of the remaining bread quarters.

3. Add coffee to milk in medium bowl; stir until coffee is dissolved. Set aside. Beat cream cheese and sugar in medium bowl with electric mixer on medium speed until well blended. Add eggs, one at a time, beating well after each addition. Gradually add coffee mixture, beating until well blended; stopp the mixer occasionally to scrape side of bowl. Pour evenly into ramekins; sprinkle with remaining chopped chocolate.

Bake 20 to 25 minutes or until puffed and golden brown. Cool 5 minutes before serving. Store leftover desserts in refrigerator.