Bread Pudding - Chocolate

By Diane0911

I sometimes substitute Bailey's Irish Cream for Kahlua

Ingredients

• 1-pound loaf French or Italian bread, cut into cubes (about 15 cups)
• 3 cups milk
• 1/4 cup heavy cream
• 1/2 cup coffee-flavored liqueur
• 1 cup granulated sugar
• 1 cup packed light brown sugar
• 1/4 cup cocoa powder
• 1 Tbs vanilla extract
• 2 tsp pure almond extract
• 1 1/2 tsp ground cinnamon
• 6 large eggs, lightly beaten
• 8 oz semisweet chocolate chips

Preparation

Step 1

1 Preheat the oven to 325 degrees F.
2 Lightly grease a 13 by 9-inch baking dish. Place the bread in the baking dish.
3 In a large bowl, whisk together the milk, cream, and liqueur.
4 In another bowl, combine the granulated and brown sugars with the cocoa powder and mix well. Add this to the milk mixture and whisk to combine.
5 Add the vanilla and almond extracts and the cinnamon to the beaten eggs. Combine the egg mixture with the milk mixture and mix well. Stir in chocolate chips.
6 Pour the mixture evenly over the bread cubes; let stand, stirring occasionally, for at least 20 minutes, or until the bread has absorbed most of the milk mixture. Bake the pudding for 1 hour, or until set; a knife inserted into the center of the pudding should come out clean. Serving the pudding warm, or refrigerate it and serve chilled.
7 Serve it warm or cold, with whipped cream or a dessert sauce.