Friday, May 19, 2006

Kahlua Bread Pudding


The variations of this pudding are endless.

Kahlua is good, as is Baileys You can also leave out the liquor and make it plain with raisens. (make up leaving out the liquor with 1/4 c. milk)


The recipe calls for a 4-5 quart slow cooker, I do not have one that size so I halved the recipe and got creative and improvised for the bowl and trivet.


The cookie cutter made a good substitute trivet, and the bowl just fit into my cooker.

1/2 (16oz.) loaf unsliced french bread
2 (12oz.) cans evaporated milk, or 3 cups half and half
1/4 cup Kahlua or your choice
3 eggs
1/3 cup sugar
1tbsp. instant coffee
1/4 tsp cinnamon

Place a metal rack or trivet in cooker. Grease an 8-9 cup baking dish that fits into your cooker.
Cut the crusts off your bread, (feed the crusts to the birds or make breadcrumbs)
Cut bread into 1 inch cubes, put into a bowl.
Place in blender or food processor, milk, Kahlua, eggs, sugar, instant coffee, and cinnamon.
Mix well.
Pour over bread, stir to blend.
Pour into greased baking dish, and cover with foil.
Add 2 cups hot water to cooker and place mold into cooker on trivet.
Cover and cook on HIGH 2-21/2 hours, or until knife inserted in center comes out clean.
Serve warm with cream or ice-cream.


I like to turn my bread pudding out onto a plate and cut into wedges.

3 comments:

Dragonfly said...

Hmmmm, nothing to beat a
good pud - I,m drooling
again, LOL!!

keewee said...

My mother used to make *steamed puddings* all the time. Sometimes with jam, chocolate or caramel sauce in the bottom of the bowl. Yummmm!!

TDharma said...

omgosh this looks great! My mum made a great persimmon budding very much like this. we ate it with vanilla ice cream when it was still warm. oh, yum!