Kahlúa Bread Pudding
By: Valerie
Published: Wednesday, December 9, 2009 - 12:12am

Ingredients




10 cups of bread cubes cut into bite sizes pieces. (I used some old challah bread and cu
4 tablespoons of butter. Melted and cooled
4 cups of cream or whole milk (reduce down to 3 ¾ cups if you are using Kahlúa or 
1/4 cup of Kahlúa or rum
1 cup of granulated sugar
4 eggs
1 1/2 teaspoons of vanilla extract
1/2 teaspoon of ground cinnamon
1/4 teaspoon of nutmeg

Preparation

1 Preheat the oven to 300F. Lightly butter or spray a 9x13x2 inch baking pan. 2 Place the pan into a larger roasting pan and be sure there is enough room to fill with water. 3 Make the custard:Beat the eggs and sugar on high speed until thick ( about 5 minutes ) the mixture should be a lemon colour and when you raise the beater there should be a nice 'ribbon' that flows down slowly. 4 Beat in the vanilla, nutmeg and cinnamon. 5 Beat in the melted and cooled butter, the cream, and the Kahlúa if using. 6 Place the cubed bread into the baking pan and try to make a nice, even layer. Pour the custard over the bread and make sure everything is covered completely. 7 Gently push down on any cubes that are sticking out. 8 To prepare the water bath, Carefully pour in enough hot water into the roasting pan to come half-way up the sides of the 9x13 baking pan. 9 You do this so the eggs will not cook too much and ruin the consistency of the custard. 10 Bake for about 1 hour or until no custard comes to the surface when the middle is pressed down. 11 You can also test the middle with a toothpick. 12 Remove the pan from the water bath and allow to cool for about 20 minutes before serving. T 13 His is best enjoyed on the day it is made.

About


A nice prelude to the crisp, Autumn months that will be here all too soon.