Crockpot Kahlua Bread Pudding- Dump Recipes

Crockpot Kahlua Bread Pudding 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

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  1. #1
    Deal GURU
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    Default Crockpot Kahlua Bread Pudding


    Crockpot Kahlua Bread Pudding
    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.
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