1 loaf French bread or Challah, cubed
3 cups whole milk
¼ cup heavy cream
1 cup sugar
1 cup packed brown sugar
¼ cup cocoa powder
1 TBSP espresso powder
1 TBSP vanilla
1½ tsp cinnamon
Pinch of salt
Chocolate chips (½ bag)
¼ tsp Chili Powder
1/8 tsp (or less) cayenne pepper
7 eggs, lightly beaten
4 ounces semi sweet chocolate, grated (hand grate or use a grater attachment on a food processor)
4 ounces bittersweet chocolate, grated
Preheat oven to 350º
Lightly grease a 13×9 inch baking dish and place the bread in the dish. Sprinkle the chocolate chips randomly over the bread.
In a large bowl, whisk together the milk and cream. Using another bowl, combine the sugars, cocoa powder, espresso powder, cinnamon, salt, chili powder and cayenne powder. Add the sugar mixture to the milk mixture and blend well. Add the vanilla extract to the beaten eggs. Add the egg mixture to the milk mixture and mix well.
Stir the grated chocolate into the mixture (this is kind of like mixing peat moss in water. It takes a bit of stirring). Pour the mixture over the cubed bread in the pan. Let the mixture stand, about 20 minutes or until the bread is all moist. Bake the pudding for 1 hour or until set. Check the pudding in the middle with a knife and it should come out clean.
Serve with a glass of Two Mountain Winery Vinho Vermelho and say “Good Night.”