Prep 20 mins
Cook 1 hr
From the book, The Lady & Sons Too! By Paula Deen. I saw Paula make this on a Food Network DVD and it looks delicious!
- 453.59 g Italian bread (about 15 cups) or 453.59 g French bread, cut into cubes (about 15 cups)
- 709.77 ml milk
- 59.14 ml heavy cream
- 118.29 ml coffee-flavored liqueur, such as Kahlua
- 236.59 ml granulated sugar
- 236.59 ml packed light brown sugar
- 59.14 ml hershey cocoa powder
- 14.79 ml vanilla extract
- 9.85 ml almond extract
- 7.39 ml cinnamon
- 6 large eggs, lightly beaten
- 226.79 g semisweet chocolate, grated
- Preheat the oven to 325 degrees.
- Lightly grease a 13x9 inch baking dish.
- Place the bread in the baking dish.
- In a large bowl, whisk together the milk, cream and liqueur.
- 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.
- 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 the grated chocolate.
- 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.
- Serve the pudding warm or refrigerate it and serve chilled.
I love bread pudding, but I had never had a chocolate bread pudding before. This is a great change from the usual bread pudding. I topped it off with some chocolate gravy (#348918) and some whipped cream. It's a little rich, but very tasty. Made for January, 2009 Comfort Cafe.