Chocolate Bread Pudding

Serves 10-12

  • 1-1 pound loaf French bread, cut into small cubes

  • 3 cups milk

  • 1/4 cup heavy cream

  • 1/2 cup amaretto liqueur

  • 1 cup sugar

  • 1 cup brown sugar, firmly packed

  • 1/4 cup dark cocoa powder

  • 1 tablespoon vanilla extract

  • 2 teaspoons almond extract

  • 1 teaspoon cinnamon

  • 1 teaspoon nutmeg

  • 6 eggs, lightly beaten

  • 8 ounces semi-sweet chocolate, grated

Preheat oven to 325 degrees. Lightly grease a 13 X 9 baking dish and place the bread in the dish. In a large bowl, mix together milk, cream and liqueur. In another bowl, mix sugar, brown sugar and cocoa powder. Add sugar mixture to milk mixture and blend until mixed well. Add vanilla and almond extract, cinnamon and nutmeg to eggs and then blend that into the milk mixture. Stir the grated chocolate into the mixture and then pour over bread mixture. Let stand 20 minutes, stirring occasionally until all of the bread has absorbed the liquid mixture. Bake the pudding for 1 hour or until a pick inserted into the center comes out clean. Serve warm with cinnamon butterscotch sauce.

 

Cinnamon Butterscotch Sauce

  • 1.5 cups firmly packed brown sugar

  • 1 cup butter

  • 2 cups heavy cream

  • 4 tablespoons cinnamon

  • 1.5 tablespoons cornstarch

Place all ingredients in a small pot and slowly bring to boil over low heat, stirring constantly. Once sauce has come to a boil, cook out for about 10 more minutes and serve immediately with bread pudding.