This simple, old-fashioned dessert is for chocolate lovers everywhere! Serve it warm or cold, with whipped cream or a dessert sauce.

　　

Ingredients

serves 10-12

　　One 1-pound loaf French or Italian bread, cut into cubes (about 15 cups)

　　3 cups milk

　　1/4 cup heavy cream

　　1/2 cup coffee-flavored liqueur, such as Kahlúa

　　1 cup granulated sugar

　　1 cup packed light brown sugar

　　1/4 cup Hershey cocoa powder

　　1 tablespoon vanilla extract

　　2 teaspoons pure almond extract

　　1 1/2 teaspoons cinnamon

　　6 large eggs, lightly beaten

　　8 ounces semisweet chocolate, grated

　　

Step 1

Preheat the oven to 325 degrees. Lightly grease a 13 × 9-inch baking dish. Place the bread in the baking dish.

　　

Step 2

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 this to the milk mixture and whisk to combine. Add the vanilla and almond extracts and the cinnamon to the beaten eggs. Combine the egg mixture with the milk mixture and mix well.

　　

Step 3

Stir in the grated chocolate. 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.

　　

Step 4

Bake the pudding for 1 hour, or until set; a knife inserted into the center of the pudding should come out clean.

　　

Step 5

Serve the pudding warm, or refrigerate it and serve chilled.

　　Paula Deen's Kitchen Classics