Challah Bread Pudding with Kahlua Cream Sauce

Instructions

1. Preheat the oven to 350°F. Slice the bread into 1-inch cubes. You'll need about 12 cups of loosely packed bread cubes. Spread the cubes across 2 large baking sheets. Lightly toast the cubes for 7-8 minutes, until dry and very lightly browned. Remove from the oven and let the bread cool completely.
2. In a large mixing bowl, beat together the eggs, sugars, cinnamon, nutmeg, and salt. Stir in the vanilla, butter, and half and half. Use the mixer or an immersion blender to thoroughly blend all the ingredients. (This is key to avoiding any "eggy" pieces in the bread pudding.)
3. Pour the toasted bread, nuts, and raisins into the liquid mixture. Stir for a few minutes, until the bread cubes absorb most of the liquid. Lightly mash the bread down with your hands, if necessary, to make sure all the bread cubes are soaked with the liquid.
4. Grease a 9x13 baking dish with butter. Pour the bread mixture into the dish. Cover tightly with foil. Bake for 80-90 minutes, removing the foil after 60 minutes, to allow the top to brown. The pudding is done when it is golden brown and springy to touch. The center of the pudding should be baked through and not at all liquid. Serve warm with Kahlua Cream Sauce. Enjoy!