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.