Kahlua Bread Pudding (Crock-Pot)
1/2 (16-oz) loaf unsliced French bread
2 (12-oz) cans evaporated skimmed milk or 3 cups half-and-half
1/4 cup Kahlua liqueur
3 eggs
1/3 cup sugar
1 Tbsp powdered instant coffee
1/4 tsp ground cinnamon
Toasted slivered or sliced almonds
Place a metal rack or trivet in a slow cooker.
Grease an 8-10 cup baking dish that fits into a 4-5-quart slow cooker.
Cut away crusts from bread & discard or make in bread crumbs for another use.
Cut bread into 1" 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 break cubes. Stir to blend.
Fill prepared baking dish with mixture, cover with foil.
Add 2 cups hot water to slow cooker.
Place mold on rack in slow cooker.
Cover, cook on HIGH 2-2-1/2 hrs or until a knife inserted in pudding comes out clean.
Serve warm or cold. Sprinkle with toasted almonds.
Recipe submitted by ~Donna~ V on 1/22/99
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