KahlúA Bread Pudding

1. 1

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

2. 2

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

3. 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. 4

   Beat in the vanilla, nutmeg and cinnamon.

5. 5

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

6. 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. 7

   Gently push down on any cubes that are sticking out.

8. 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. 9

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

10. 10

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

11. 11

    You can also test the middle with a toothpick.

12. 12

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

* Per serving · 4 servings · Values may vary.