INGREDIENTS

SERVINGS 6UNITS

• 1 French bread, cut into cubes

• 3cups milk

• 1⁄4cup heavy cream

• 1⁄2cup coffee-flavored liqueur

• 1cup granulated sugar

• 1cup packed light brown sugar

• 1⁄4cup cocoa powder

• 1tablespoon vanilla extract

• 2teaspoons almond extract

• 1 1⁄2teaspoons ground cinnamon

• 6large eggs, lightly beaten

• 8ounces semi-sweet chocolate chips

• 1cup chopped pecans

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 together the milk, cream, and liqueur.

4. 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.

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 and pecans. 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.

6. Serve it warm or cold, with whipped cream or a dessert sauce.