I made this dessert for my family while we were back in IL. My uncle just happened to stop by & afforded him some dessert, of course said yes. He has been ranting & raving about it ever since. He said, if he ever makes it out to NC, I'd have to make it for him. They (Mom's 3 brothers) arrive tonight. Guess what I'm making.....
Lightly grease 13 x 9" baking dish. Place the bread in the baking dish.
In a extra large bowl, whisk together the milk, cream, kahlua.
In a medium bowl, combine the both sugars, cocoa powder & instant coffee & mix well. Add this to the milk mixture & whisk to combine.
In the same bowl as sugars/cocoa powder was in (it's ok if there is cocoa residual - it goes together anyway), beat the eggs. Add both extracts, cinnamon to the beaten eggs. Combine the egg mixture with the milk mixture & mix well.
Pour the mixture evenly over the bread cubes; let stand, pressing bread down occasionally, for at least 20 minutes, or until the bread has absorbed most of the milk mixture.
Sprinkle chocolate chips & pecans evenly over bread pudding.
Bake the pudding for 1 hour, or until set; a knife inserted into the center of the pudding should come out clean.
IRISH CREAM SAUCE:
Heat heavy cream, Irish Cream liqueur & sugar. Heat about 2 minutes. Meanwhile, mix cornstarch with about 1 Tbsp of cold water. Stir into the cream mixture & heat until thickened (about 2 minutes more). Add vanilla.
NOTE: You can make this up to 3 days in advance.
Serve the pudding warm or cold with the irish cream sauce.