I was inspired by Blizzard Bread Pudding on Florida Girl in DC. Sounds lucious. Croissants and chocolate chips. I made a more simple version. I remember my grandmother bringing chocolate bread pudding to Thanksgiving dinner one time and teaching me how to made hard sauce which didn't seem like a sauce at all. I remember creaming butter and granulated sugar together. I think she flavored it with bourbon. Anyway, I used stale bread, cocoa, milk, eggs, white and brown sugar and a little coffee for flavoring. Cooking with cocoa reminds me of my mother. Another bread pudding memory is when I won THREE cakes at the school fair cake walk. I was so excited. There was so much cake that it got stale and my mother made bread pudding from the stale cakes -- coconut, chocolate marble and yellow cakes. I don't remember the cakes that much but the bread pudding was amazing.
The recipe I used was based loosely on the following (which I cut in half).
1 loaf of French or Italian bread cut into 1/2 - 3/4 inch cubes
3 cups whole milk
1/4 cup heavy cream
1/2 cup coffee flavored liqueur (I used strong coffee)
1 cup white sugar
1 cup brown sugar
1/4 cup cocoa powder
1 TBS. vanilla extract
2 TBS. almond extract (I omitted this)
6 eggs - slightly beaten
8 ounces semisweet chocolate - grated (Didn't have any handy)
Preheat oven to 325 F. Lightly grease a 13x9 inch baking dish. Whisk eggs, milk, cream and liqueur till well mixed. Combine sugars and cocoa powder and mix well. Add sugar mixture to milk mixture. Place cubed bread in baking dish and pour mixture over it. Let stand for about 20 minutes to absorb most of the liquid. Bake for 1 hour until an inserted knife comes out clean. Serve warm or chilled with whipped cream.
I added a sprinkling of chopped pecans on top. I still had to bake it for an hour even though it was in a 9 inch square dish. It was good.
We had fajitas made with sirloin steak and red, green and yellow peppers and onions for our Super Bowl dinner. I meant to take pictures, but we were hungry and I forgot.