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Prep Time: 15 Minutes Cook Time: 2 Minutes |
Ready In: 17 Minutes Servings: 4 |
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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. Ingredients:
1/2 loaf unsliced french bread (16 oz) |
2 (12 ounce) cans evaporated skim milk or 3 cups half-and-half |
1/4 cup kahlua or 1/4 cup other coffee liqueur |
3 eggs |
1/3 cup sugar |
1 tablespoon powdered espresso |
1/4 teaspoon cinnamon |
nuts (slivered or sliced, almonds or pecans) |
Directions:
1. Place a trivet in crockpot.
2. Grease an 8-10 cup baking dish that will fit into a 4-5-quart crockpot.
3. Cut away crusts from bread & discard.
4. Cut bread into 1-inch cubes, set aside.
5. In a blender or food processor, combine milk, Kahlúa, eggs, sugar, espresso and cinnamon.
6. Process until well mixed.
7. Add to bread cubes.
8. Stir to blend.
9. Fill prepared baking dish with mixture, cover with foil.
10. Add 2 cups HOT water to crockpot.
11. Place mold on trivet in crockpot.
12. Cover, cook on high for 2 to 2 1/2 hours or until a knife inserted in pudding comes out clean.
13. Serve warm or cold.
14. Sprinkle with toasted almonds or pecans and some espresso powder.
15. Whipped cream is also good!
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