Chocolate Bread Pudding

Directions

1. 1
   Preheat the oven to 325 degrees F.
2. 2
   Lightly grease a 13 by 9-inch baking dish fill with bread cubes.
3. 3
   In a large bowl, whisk together the milk, cream, and liqueur.
4. 4
   In another bowl, combine the granulated and brown sugars with the cocoa powder and mix well.
5. 5
   Add the cocoa mixture to the milk mixture and whisk to combine.
6. 6
   In a medium bowl, add the vanilla extract, almond extract, and the cinnamon to the beaten eggs.
7. 7
   Combine the egg mixture with the milk mixture and mix well.
8. 8
   Stir in chocolate chips.
9. 9
   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.
10. 10
    Bake the pudding for 1 hour, or until set; a cake tester inserted into the center of the pudding should come out clean.
11. 11
    Serve the pudding warm or cold, with Pecan Rum Flambe, dessert sauce.
12. 12
    1 stick butter
13. 13
    1/2 cup brown sugar
14. 14
    1/2 cup chopped pecans
15. 15
    1/4 cup dark rum
16. 16
    In a large skillet, melt the stick butter and add brown sugar, stir together.
17. 17
    Add the pecans and cook until sugar has caramelized over medium-high heat.
18. 18
    Turn off the stove and pour in the rum.
19. 19
    Stand back and carefully light with a long lighter.
20. 20
    Be careful; a flame will shoot up above the pan.
21. 21
    As the alcohol cooks out, the flame will die down.
22. 22
    Serve over chocolate bread pudding.