| Kahlua Bread Pudding
1/2 (16 ounce) loaf of unsliced French Bread
two 12 ounce cans of evaporated milk or 3 cups of half and half
1/4 cup of Kahlua liqueur
3 eggs
1/3 cup of sugar
1 tablespoon of powdered instant coffee
1/4 teaspoon of ground cinnamon
Toasted slivered or sliced almonds
Place a metal rack of trivet in a slow cooker. Grease an 8 to 9 cup baking dish that fits into a 4 or 5 quart slow cooker. With a sharp knife, remove crust from bread, discard or make into bread crumbs for another use. cut bread into 1 inch cubes, set aside. In a blender or food processor, combine milk or half and half. Kahlua, eggs, sugar, powdered coffee and cinnamon. Process until well mixed. Add to bread cubes. Stir to blend.
Fill prepared baking dish with mixture cover with foil. Add 2 cups of hot water to slow cooker. Place mold on rack in slow cooker. Cover and cook on HIGH 2 to 2 1/2 hours or until a knife inserted in the pudding comes out clean. Serve warm or cool. Sprinkle with toasted almonds. Makes 6 - 8 servings |
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