Chocolate Kahlua Bread Pudding is almost too awesome to be true!
Total Time:1 hour 15 minutes
Yield:10 servings 1x
1 loaf crusty French bread
3 cups milk
1/4 cup heavy cream
1/2 cup coffee liqueur
1 cup granulated sugar
1 cup brown sugar
1/4 cup cocoa powder
1 tablespoon vanilla extract
2 teaspoons almond extract
1–1/2 teaspoons ground cinnamon
8 ounces semi-sweet chocolate, chopped
Butter a 13X9 inch baking pan or large casserole dish.
Tear your loaf of bread into large chunks and add the pieces to your baking dish. Set aside.
In a large mixing bowl, whisk together milk, cream, and coffee liqueur.
In another mixing bowl, combine sugar, brown sugar, and cocoa powder. Add the sugar mixture t the milk mixture and whisk to combine.
You can now use the bowl you mixed your sugars and cocoa in to whisk together the vanilla extract, almond extract, cinnamon and eggs. Add this to your milk and sugar mixture and whisk gently to combine.
Stir your chopped chocolate into your milk mixture. If you chopped it, it will just mostly sink to the bottom. It’s fine.
Pour your chocolaty milk and eggs over your torn bread. You might want to spread the chocolate chunks about a bit if they all clump up in one place on the top. Press the bread down to submerge it in the liquid as much as possible. Allow this to soak for about 20 minutes.
Preheat your oven to 325 degrees. Bake your bread pudding for 1 hour. You can check if it’s done by sliding a knife into the center. If it comes out clean, it’s ready.
Serve warm with whipped cream or ice cream if you like.