Chocolate Bread Pudding with Whiskey Sauce~

Adapted from Paula Deen

1/2 pound challah, cubed (about a quarter of a large loaf)

1 1/2 cup milk

2 tablespoons heavy cream

1/4 cup Kahlua

1/2 cup sugar

1/2 cup packed brown sugar

2 tablespoons cocoa powder

2 teaspoons vanilla extract

1/4 teaspoon almond extract

3 eggs, lightly beaten

4 ounces semi-sweet chocolate, grated

Whiskey Sauce

1 egg

1/2 cup sugar

1 teaspoon cornstarch

1 cup heavy cream

1 tablespoon whiskey

1 teaspoon vanilla 

Grease 8 x 8 inch pan or comparable baking dish.  Pour in bread cubes and set aside.

Mix milk, cream, Kahlua and extracts with eggs.  Set aside.  Whisk together dry ingredients till no lumps remain.  Combine the wet and dry ingredients and whisk till combined.  Add grated chocolate and mix till combined.  Pour over bread and toss.

Preheat oven to 325º.

Let mixture sit for 20 minutes, gently tossing once or twice to help cubes absorb the liquid.  Bake for 45-55 minutes or till center is set and knife inserted comes out clean.

While baking, make sauce.  Combine egg, sugar, cornstarch and cream in small saucepan.  Heat to simmer and cook till thickened.  Remove from heat and add whiskey and vanilla.  Serve warm or cold over warm bread pudding.