Chocolate Bread Pudding (paula Deen)

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 10
• 1 lb italian bread (about 15 cups) or 1 lb french bread, cut into cubes (about 15 cups)
• 3 cups milk
• 1/4 cup heavy cream
• 1/2 cup coffee-flavored liqueur, such as kahlua
• 1 cup granulated sugar
• 1 cup packed light brown sugar
• 1/4 cup hershey cocoa powder
• 1 tablespoon vanilla extract
• 2 teaspoons almond extract
• 1 1/2 teaspoons cinnamon
• 6 large eggs, lightly beaten
• 8 ounces semisweet chocolate, grated

Recipe

• 1 preheat the oven to 325 degrees.
• 2 lightly grease a 13x9 inch baking dish.
• 3 place the bread in the baking dish.
• 4 in a large bowl, whisk together the milk, cream and liqueur.
• 5 in another bowl, combine the granulated and brown sugars with the cocoa powder and mix well.
• 6 add this to the milk mixture and whisk to combine.
• 7 add the vanilla and almond extracts and the cinnamon to the beaten eggs.
• 8 combine the egg mixture with the milk mixture and mix well.
• 9 stir in the grated chocolate.
• 10 pour the mixture evenly over the bread cubes;.
• 11 let stand, stirring occasionally, for at least 20 minutes, or until the bread has absorbed most of the milk mixture.
• 12 bake the pudding for 1 hour, or until set;.
• 13 a knife inserted into the center of the pudding should come out clean.
• 14 serve the pudding warm or refrigerate it and serve chilled.