Kahlúa Bread Pudding

Photo: Valerie

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

Preheat the oven to 300F. Lightly butter or spray a 9x13x2 inch baking pan.

Place the pan into a larger roasting pan and be sure there is enough room to fill with water.

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.

Beat in the vanilla, nutmeg and cinnamon.

Beat in the melted and cooled butter, the cream, and the Kahlúa if using.

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.

Gently push down on any cubes that are sticking out.

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.

You do this so the eggs will not cook too much and ruin the consistency of the custard.

Bake for about 1 hour or until no custard comes to the surface when the middle is pressed down.

You can also test the middle with a toothpick.

Remove the pan from the water bath and allow to cool for about 20 minutes before serving. T

His is best enjoyed on the day it is made.