Ingredients Jump to Instructions ↓

  1. 1 loaf French or Italian bread , cut into cubes (about 15 cups)

  2. 3 cups milk

  3. 1/3 cup heavy cream

  4. 1/4 cup coffee flavored liqueur

  5. 1 cup sugar

  6. 1 cup packed light brown sugar

  7. 1/4 cup cocoa powder

  8. 1 tablespoon vanilla extract

  9. 2 teaspoons pure almond extract

  10. 1 1/2 teaspoons ground cinnamon

  11. 6 eggs, lightly beaten

  12. 8 ounces semisweet chocolate chips Pecan Rum Flambe Sauce, recipe follows

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 325 degrees F. Lightly grease a 13 by 9-inch baking dish fill with bread cubes. 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 the cocoa mixture to the milk mixture and whisk to combine. In a medium bowl, add the vanilla extract , almond extract, 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 cake tester inserted into the center of the pudding should come out clean. Serve the pudding warm or cold, with Pecan Rum Flambe, dessert sauce.

  2. stick butter 1/2 cup brown sugar 1/2 cup chopped pecans 1/4 cup dark rum In a large skillet, melt the stick butter and add brown sugar, stir together. Add the pecans and cook until sugar has caramelized over medium-high heat. Turn off the stove and pour in the rum. Stand back and carefully light with a long lighter. Be careful; a flame will shoot up above the pan. As the alcohol cooks out, the flame will die down. Serve over chocolate bread pudding .


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