/ Breakfast Casseroles
CHOCOLATE BREAD PUDDING BY PAULA DEEN
12 or so servings
loaf french bread, cut into cubes, about 15 cups
coffee flavored liqueur
pure almond extract
How to Make CHOCOLATE BREAD PUDDING BY PAULA DEEN
1Preheat oven to 325 degrees. Lightly grease a 13 by 9 inch baking dish. Place the bread cubes in the baking dish.
2In a large bowl, whisk the milk, cream and liqueur.
In another bowl, combine the granulated sugar and brown sugar and cocoa powder and mix well. Add this to the milk mixture and combine.
3Add the vanilla and almond extracts and the cinnamon to the beaten eggs. Combine the egg mixture with the milk mixture and mix well. Stir in chocolate chips.
4Pour 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 mixture.
5Bake pudding for one hour, or until set; a knife inserted into the center of the pudding should come out clean.
Serve warm or with whipped cream or a dessert sauce.
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