Mexican Chocolate Bread Pudding, as adapted from Recipezaar's Sourdough Bread Pudding
4 c cubed sourdough bread, very stale
1/2 c chocolate chips
2 c plain soy milk (because that's what I had on hand)
1/4 c heavy cream (to make up for the fact that I was only adding one, not 1.5, egg yolks)
1 egg yolk
3/4 c sugar
2.5 Tbs dark cocoa powder
1 Tbs vanilla
1/8 tsp ground nutmeg
1/4 tsp almond extract
1 tsp ground cinnamon
Grease a souffle dish or casserole pan and add the chocolate chips and bread cubes. Beat together everything else, then pour into the dish and stir, making sure the bread is all coated.
Cover with plastic wrap and let soak for at least two hours, preferably overnight. Then bake at 350°F until the center tests clean, abt 50-60 min.