Lightly grease a 13 by 9-inch baking dish and
place the bread in the dish. In a large bowl,
whisk together the milk, cream, and liqueur. Using
another bowl, combine the sugar, brown sugar, and
cocoa powder and mix well. Add the sugar mixture
to the milk mixture and mix well. Add the vanilla
and almond extract, and cinnamon to the beaten
eggs. Combine the egg mixture to the milk mixture
and mix well.
Stir the grated chocolate into the mixture. Pour
the mixture over the cubed bread in the pan. Let
the mixture stand, stirring occasionally for
approximately 20 minutes or 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.
Originally Submitted
11/2/2010
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