Kahlua Bread Pudding
March 09, 2015
Categories: Comfort Food, Desserts, Fancy/Entertaining, Puddings, Alcohol, Cajun, Brunch, Christmas, Entertaining, Fall/Autumn, Winter, Slow Cooker, Vegetarian, Kosher Dairy more
"I found this online a long time ago, but don't remember where. Sounds good and simple. I'm guessing at the number of servings as none were provided with the original recipe."
- Serving Size: 1 (201.9 g)
- Calories 377
- Total Fat - 7.8 g
- Saturated Fat - 2.3 g
- Cholesterol - 203 mg
- Sodium - 381.9 mg
- Total Carbohydrate - 45.5 g
- Dietary Fiber - 2.1 g
- Sugars - 19.5 g
- Protein - 30.8 g
- Calcium - 177.1 mg
- Iron - 3.7 mg
- Vitamin C - 0 mg
- Thiamin - 0.4 mg
Step by Step Method
Place a a trivet in crock pot.
Grease an 8-10 cup baking dish that will fit into a 4-5-quart crock pot.
Cut away crusts from bread and discard.
Cut bread into 1-inch cubes, set aside.
In a blender or food processor, combine milk, Kahlua, eggs, sugar, espresso and cinnamon. Process until well mixed. Add to bread cubes. Stir to blend.
Fill prepared baking dish with mixture, cover with foil.
Add 2 cups HOT water to crock pot.
Place mold on trivet in crock pot.
Cover, cook on high for 2 to 2 1/2 hours or until a knife inserted in pudding comes out clean.
Serve warm or cold.
Sprinkle with toasted almonds or pecans and some espresso powder.
Whipped cream is also good!
Tips & Variations
No special items needed.