Kahlúa bread pudding

Preheat the oven to 300F. Lightly butter or spray a 9x13x2 inch baking pan. Place the pan into a larger roasting pan and be sure there is enough room to fill with water.

Make the custard:Beat the eggs and sugar on high speed until thick ( about 5 minutes ) the mixture should be a lemon colour and when you raise the beater there should be a nice 'ribbon' that flows down slowly. Beat in the vanilla, nutmeg and cinnamon. Then beat in the melted and cooled butter, the cream, and the Kahlúa if using.

Place the cubed bread into the baking pan and try to make a nice, even layer. Pour the custard over the bread and make sure everything is covered completely. Gently push down on any cubes that are sticking out.

To prepare the water bath, Carefully pour in enough hot water into the roasting pan to come half-way up the sides of the 9x13 baking pan. You do this so the eggs will not cook too much and ruin the consistency of the custard. Bake for about 1 hour or until no custard comes to the surface when the middle is pressed down. You can also test the middle with a toothpick. Remove the pan from the water bath and allow to cool for about 20 minutes before serving. This is best enjoyed on the day it is made.