Chocolate Bread Pudding
A rich and indulgent chocolate dessert!
Servings: 12
Ingredients
- 1 lb. loaf day old French or Italian bread cubed
- 3 c. milk
- 1/4 c. heavy cream
- 1/2 c. coffee flavored liqueur
- 6 lg. eggs lightly beaten
- 1 T. vanilla extract
- 2 tsp. almond extract
- 1 c. granulated sugar
- 1 c. light brown sugar packed
- 1/4 c. cocoa powder
- 1 1/2 tsp. cinnamon
- 8 oz. semisweet chocolate grated or mini chocolate chips
- Whipped cream (optional)
Instructions
- Preheat oven to 325 degrees. Lightly grease a 13 x 9-inch baking dish and place the cubed bread in the dish.
- In a large bowl, whisk together the milk, cream, coffee liqueur. Add beaten eggs, vanilla and almond extracts.
- In a another bowl, combine the sugar, brown sugar, and cocoa powder and cinnamon, and mix well. Add the sugar mixture to the milk mixture and mix well. Stir in semisweet chocolate.
- Pour the mixture over the cubed bread in the pan. Let the mixture stand, for approximately 20 minutes, occasionally pressing down the bread cubes with the back of a spoon, until bread absorbs most of the milk mixture.
- Bake pudding for 1 hour or until set. Check pudding by inserting a knife through the middle and it should come out clean.
- Serve the pudding warm, or refrigerate and serve chilled with whipped cream if desired.
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