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