Who here doesn't like chocolate and what's not to like about bread pudding (a southern thangie).  Here is a wonderful recipe for Chocolate Bread Pudding - definitely a comfort food

1 loaf French bread, cubed (best if it is a day or two old)
3 cups milk
1/4 cup heavy cream
1/2 cup Kahlua
1 cup sugar
1 cup packed light brown sugar
1/4 cup cocoa powder
1 tablespoon vanilla extract
2 teaspoons almond extract
1 1/2 teaspoon cinnamon
6 eggs, lightly beaten
8 ounces semisweet chocolate, grated or chopped
Whipped cream (optional)

Preheat oven to 325 degrees F.

Butter the inside of a 13 by 9-inch baking dish and place the bread cubes 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 chocolate into the mixture. Pour the mixture over the cubed bread in the pan. Press down on bred cubes with fingers to make sure cubes are submerged in liquid.  Let the mixture stand for approximately 30 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.

Best if served warm with little heavy cream poured on top.

Thank Paula Deen on the Food Network for this recipe.