Ingredients

• 1/2 cup Half and Half
• 1/2 cup coffee
• 1/3 cup Sugar
• 1/2 teaspoon Salt
• 1 1/2 teaspoons Vanilla
• 6 ounces PHILADELPHIA Cream Cheese
• 1/2 cup Powdered Sugar
• 5 ounces semi sweet chocolate chips or chopped bittersweet chocolate
• 3 Eggs (beaten)
• 2 cups Bread Cubes (small cubes)

Directions

1. Pour Half and Half, 4 oz. of the PHILADELPHIA Cream Cheese, and coffee into a sauce pan over low heat add sugar and 1 tsp of the vanilla, wisk until smooth.
2. Remove from heat and add chocolate, wisk until the chocolate is melted and the mixture is smooth.
3. Stir beaten eggs into the chocolate mixture. Wisk until smooth and the eggs are fully incorporated into the mixture.
4. Place 2 cups of bread cubes in a meduim bowl. Pour chocolate mixture over the bread cubes and stir until all of the bread cubes are coated with the chocolate mixture. Let the mixture sit for five minutes, stir again and pour into four individual 4 oz ramekins. You can also use baking cups placed inside of a standard muffin pan.
5. Place in an oven preheated to 375 degrees for 25 minutes.
6. While the bread pudding is baking place 2 ounces of PHILADELPHIA Cream Cheese in a small bowl with the powdered sugar and 1/2 tsp of the vanilla. Stir or wisk until smooth. Delete
7. While the bread pudding is baking place 2 ounces of PHILADELPHIA Cream Cheese in a small bowl with the powdered sugar and 1/2 tsp of the vanilla. Stir or wisk until smooth.
8. Place the cream cheese mixture into a pastry bag or a sandwich bag with one edge cut off. Place vanilla cream cheese mixture in the refrigerator.
9. Remove bread pudding from the oven and place in the refrigerator for 5 minutes.
10. Remove bread pudding and vanilla cream cheese mixture from the refrigerator and swirl the cream cheese mixture on top of the bread pudding servings.
11. Can be served with extra vanilla cream cheese topping on the side if desired.