Monday, January 16, 2012

Chocolate Bread Pudding

By:: Paula Deen

yummy =)


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


Preheat the oven to 325 degrees F.
Lightly grease a 13 by 9-inch baking dish fill with bread cubes.
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 the cocoa mixture to the milk mixture and whisk to combine.
In a medium bowl, add the vanilla extract, almond extract, and the cinnamon to the beaten eggs. Combine the egg mixture with the milk mixture and mix well. Stir in chocolate chips. 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 cake tester inserted into the center of the pudding should come out clean

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