But then I felt like we didn't have enough dessert...

Cause my cupcakes turned out to be more like muffins. So I thought to myself, 'Self, there isn't enough dessert here.' I glance around halfheartedly and noticing a loaf of Italian bread that was just sitting around taking up space. 

It sorta looked like this.

Hm. I've never made bread pudding. That might be fun. So bread pudding it was. It's pretty much like baked french toast. Great way to use up leftover bread and eggs. Lots and lots of eggs. This bread pudding pudding was of the chocolate persuasion, and it smelled amazing. Seriously. 

Kahlua is nice. But I can't exactly haul a bottle of it around at college.

Here's the thing about bread pudding. It's really hideous. Especially this one. Brown mush, appealing! I honestly avoided bread pudding for the majority of my life because it looks really unappealing. I wish I hadn't. Don't judge a food by its appearance...I seem to be trending towards creating ugly desserts lately haven't I? 

It's good, I swear!

Chocolate Bread Pudding

Recipe from Paula Deen 

• 1 (1-pound) loaf French or Italian bread, cubed
• 3 cups milk
• 1/4 cup heavy cream
• 1/2 cup coffee flavored liqueur
• 1 cup sugar
• 1 cup packed light brown sugar
• 1/4 cup cocoa powder
• 1 tablespoon vanilla extract
• 2 teaspoons almond extract (You probably only need one. Almond extract is powerful. But it's your call)
• 1 1/2 teaspoon cinnamon
• 6 eggs, lightly beaten (!!! Six! I know!) 
• 8 ounces semisweet chocolate, grated (use chocolate chips. Who wants to waste time grating chocolate?) 
• Whipped cream (optional)
• Preheat oven to 325 degrees F.
  Lightly grease a 13 by 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 the milk mixture and mix well. Add the vanilla and almond extract, and cinnamon to the beaten eggs. Combine the egg mixture to the milk mixture and mix well.
  Stir the grated chocolate into the mixture. Pour the mixture over the 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 pudding by inserting a knife through the middle and it should come out clean.
  Serve the pudding warm, or refrigerate and serve chilled with whipped cream if desired.