Paula Deen's Chocolate Bread Pudding - - Adapted from recipes on the Food Network website

• 15 cups of cubed stale bread - preferably brioche, French or Italian bread
• 6 large eggs
• 3 cups of milk
• 1/4 cup heavy cream
• 1/2 cup coffee liqueur
• 1 cup sugar
• 1 cup packed light brown sugar
• 1/4 cup cocoa powder
• 1 Tablespoon vanilla extract
• 2 teaspoons almond extract (optional)
• 1 1/2 teaspoons cinnamon
• 8 oz semisweet chocolate, grated, chopped or any combination of the two

1. Preheat the oven to 325.
2. Lightly grease a 13×9 inch baking dish and place the bread in the dish.
3. Whisk together the sugars and cocoa powder in a medium bowl.
4. In a large bowl, mix the milk, cream and coffee flavored liqueur, and add the sugar mixture.
5. In another bowl, lightly beat the eggs, then whisk in the the cinnamon, almond extract and vanilla. Add the eggs into the milk and sugar and whisk to combine. Add the grated chocolate and pour the mixture over the bread in the pan.
6. Let the mixture stand, stirring occasionally - for about twenty minutes, until the bread has absorbed most of the liquid.
7. Bake pudding for one hour, or until set - a knife inserted in the center should come out clean.
8. Serve warm or chilled with lightly sweetened whipped cream - or hot with vanilla ice cream.