-
1
Preheat oven to 350F
-
2
Spray 8x8 pan with cooking spray
-
3
Cut enough bread into small cubes to loosely fill the pan.
-
4
(You can over fill it a bit if using a fluffier bread)
-
5
Mix Kahlua, heavy cream, cinnamon and optional spices in a 4 cup container
-
6
Add sugar and mix thoroughly until it is dissolved.
-
7
Taste and add more sugar if not sweet enough for you.
-
8
In a separate container scramble eggs.
-
9
You need enough to bring your custard to 4 cups.
-
10
Add eggs to Kahlua/cream mixture and blend thoroughly.
-
11
Pour custard mixture over bread cubes.
-
12
Sprinkle craisins and almonds evenly over bread/custard.
-
13
Press bread cubes down into the custard until all the bread is soaked.
-
14
If using a dense bread you may need to let it sit for about 30 minutes to let the custard soak in completely.
-
15
Bake for 50 to 70 minutes.
-
16
It will rise well above the pan rim.
-
17
It's done when it feels dry on top and doesn't sound squishy when pressed in the middle.
-
18
For optional Ganache, melt chocolate chips in a stainless steel bowl over a pan of boiling water.
-
19
When chocolate is smooth remove from heat and whisk in heavy cream until completely blended.
-
20
Turn pot of water down to a low simmer and return the bowl of Ganache to hold warm until needed.
-
21
DO NOT let any water get into Ganache.
-
22
Drizzle warm Ganache over bread pudding just before serving.
