Friday, February 19, 2010

Kahlua Bread Pudding

1/2 loaf unsliced French bread
2 ( 12oz.) cans evaporated skim milk or 3 cups half and half
1/4 cup Kahlua liqueur
3 eggs
1/3 cup sugar
1 tablespoon powdered instant coffee
1/4 teaspoon ground nutmeg
Toasted almonds, sliced or slivered

Place metal rack or trivet in crockpot. Grease a 8 to 9 cup baking dish that fits into a 4 or 5 quart crockpot. Remove crust from bread. Cut bread into 1 inch cubes, set aside. In a blender or food processor, combine milk, Kahlua, eggs, sugar, powdered coffee and cinnamon. Process until well mixed. Add to bread crumbs. Stir to blend. Fill prepared baking dish with mixture, cover with foil. Add 2 cups of hot water to crockpot. Place dish on rack in crockpot. Cover and cook on HIGH 2 to 2 1/2 hours or until knife inserted in pudding comes out clean. Sprinkle with almonds and serve warm or cold.

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