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

3 c milk

1/4 c heavy cream

1/2 c coffee-flavored liqueur, such as kahlua

1 c sugar

1 c packed light brown sugar

1/4 c cocoa powder

1 tbs vanilla

2 ts pure almond extract

1 1/2 tsp cinnamon

6 lg eggs, lightly beaten

8 oz semisweet chocolate, grated

Preheat the oven to 325 degrees. Lightly grease a 13″x9″ baking dish. Place the bread in the baking dish.

In a lg bowl, whisk together the milk, cream and liqueur. In another bowl, combine the sugar and brown sugars with the cocoa powder and mix well. Add this to the milk mixture and whisk to combine. Add the vanilla and almond extract and the cinnamon to the beaten eggs. Combine the egg mixture with the milk mixture and mix well.

Stir in the grated chocolate. 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.

Serve the pudding warm, or refrigerate it and serve chilled.

Serves 10-12