Turn on the oven and set the temperature at 325 degrees. Prebake for some time to make the insides ready for baking the bread pudding.

After that, take your baking dish and apply cooking spray lightly to the surface.

Take a large bowl and mix together all the dry items for the pudding; the granulated sugar, brown sugar, cinnamon, and cocoa powder.

After making the dry mix, take another bowl and toss all the wet ingredients for the sauce. Mix well the milk, cream, eggs, vanilla extract, almond extract, and liqueur until they completely blend.

For the pudding mix, combine the wet and dry mixes from the two bowls and whisk until they mix well.

Take a grater and grate your chocolate bar. Once you are done, stir in the grated chocolate into the pudding mix.

Cut or tear the bread pieces into 1 inch cubes and set them aside in the baking dish.

Now that your pudding mix is complete, it is time to pour it on the bread pieces. Pour it evenly on the bread pieces and move on to the next step.

To evenly coat the bread pieces, stir the bread in the pudding mix. Let the bread absorb the mix for 20 minutes by stirring occasionally. When most of the mixture is absorbed, it is time to bake.

Bake the bread pudding for 40 minutes. It may need more or less time depending on the consistency of the pudding and the amount of bread. You can check from time to time by inserting a knife or fork inside the pudding while baking.

When you feel like the pudding is set, your baking is done.

You can instantly serve the pudding warm in a serving bowl, or freeze it until it cools down. The warm version will feel softer as it is freshly baked, while the frozen taste will be more creamier and denser in texture.