Kahlúa Bread Pudding

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 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.

Tools

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About

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

Yield:

4.0 servings

Added:

Wednesday, December 9, 2009 - 12:12am

Creator:

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