Served at the 2023 Chocolate Wine Trail, Hermannhof Winery


1 loaf French bread, cubed
1⁄4 cup heavy cream
3 cups milk
1⁄2 cup coffee-flavored liqueur
1 cup sugar
1 cup light brown sugar
1⁄4 cup cocoa powder
2 teaspoons almond extract
1 tablespoon vanilla extract
1 1⁄2 teaspoons cinnamon
6 eggs, lightly beaten
8 ounces semisweet chocolate, grated
whipped cream, garnish (optional)


Preheat oven to 325F.
Lightly grease a 13×9 inch baking dish and place the bread in the dish.
In a large bowl, whisk together the milk, cream, and liqueur.
Using another bowl, combine the sugar, brown sugar, and cocoa powder and mix well.
Add the sugar mixture to milk mixture and mix well.
Add the vanilla, almond extract and cinnamon to beaten eggs.
Combine the egg mixture to milk mixture and mix well.
Stir the grated chocolate into the mixture.
Pour the mixture over cubed bread in the pan.
Let the mixture stand, stirring occasionally, for approximately 20 minutes or until bread absorbs most of the milk mixture.
Bake pudding for 1 hour or until set.
Check by inserting a knife through the middle and it should come out clean.
Serve warm with whipped cream.

Serve with Hermannhof Vignoles.

Print Friendly, PDF & Email