Begin by making your Mexican Chocolate. Combine chocolate chips, sugar, and cinnamon in a food processor and pulse until finely ground. Store in a cool, dry place in an airtight container.
Preheat the oven to 350 degrees F. Butter bottom and sides of loaf pans and set aside.
Whisk and combine the eggs, half & half and brown sugar in a bowl.
In a large bowl, add 1 cup of the Mexican chocolate and ½ cup sliced almonds with the diced bread and mix well.
Pour egg mixture onto bread and make sure all bread is coated evenly.
Fill loaf pans evenly with mixture and top with remaining sliced almonds and Mexican chocolate.
Bake approximately 25 to 30 minutes until puffy and dry on top, while still moist inside.
After letting the dishes cool, decorate with the cookie crumbs (fake dirt) and other edible or non-edible toys and accessories to create your “The Walking Bread” scene.