Ingredients
1-pound
loaf French or Italian bread, cut into cubes (about 15 cups)
1/2
cup coffee-flavored liqueur
1
cup packed light brown sugar
2
tsp pure almond extract
1
1/2 tsp ground cinnamon
6
large eggs, lightly beaten
8
ounces semisweet chocolate chips
Directions
1.
Preheat the oven to 325 degrees F.
2.
Lightly grease a 13 by 9-inch baking dish. Place the bread in the baking dish.
3.
In a large bowl, whisk (beat lightly over the top with a whisking utensil, or a fork) together the milk, cream, and liqueur.
4.
In another bowl, mix or combine the granulated and brown sugars with the cocoa powder and mix well. Add this to the milk mixture and whisk to mix together (combine) .
5.
Add 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. 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 knife inserted into the center of the pudding should come out clean. Serving the pudding warm, or refrigerate it and serve chilled.
New-York Restaurants
