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1
Preheat the oven to 300F. Lightly butter or spray a 9x13x2 inch baking pan.
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2
Place the pan into a larger roasting pan and be sure there is enough room to fill with water.
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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.
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4
Beat in the vanilla, nutmeg and cinnamon.
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5
Beat in the melted and cooled butter, the cream, and the Kahlua if using.
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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.
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7
Gently push down on any cubes that are sticking out.
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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.
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9
You do this so the eggs will not cook too much and ruin the consistency of the custard.
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10
Bake for about 1 hour or until no custard comes to the surface when the middle is pressed down.
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11
You can also test the middle with a toothpick.
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12
Remove the pan from the water bath and allow to cool for about 20 minutes before serving. T
