Chocolate Breakfast Puff

• 12 slices:white bread, crusts removed
• 2 cups:milk, divided
• 1 cup:semi sweet chocolate chips (dairy or pareve)
• 1/2 cup:sugar
• 2 teaspoons:vanilla extract
• 8 :eggs
• 2 cups:half and half
• :----
• Topping:
• 3/4 cup:butter, very soft or melted
• 1 1/3 cup:packed brown sugar
• 1 cup:chopped walnuts
• 1 cup:flaked coconut
• 3 tablespoons:dark corn syrup
• Whipped:cream or maple syrup, optional

Preparation

1. Generously grease a 9x13 baking dish that is at least 2 inches deep.
2. Arrange trimmed bread slices on bottom of pan in 2 layers.
3. In a small saucepan, combine 1 cup milk, chocolate chips and sugar. Heat over medium heat, stirring, until chips are melted and sugar is dissolved. Do not let mixture come to a boil.
4. Stir in vanilla. Let cool.
5. In a large bowl, beat eggs, remaining milk and half and half.
6. Fold chocolate mixture into egg mixture.
7. Pour over bread slices. Cover pan tightly and refrigerate for at least 4 hours or overnight.
8. In the morning, remove from refrigerator. Preheat oven to 350.
9. Prepare topping: in a medium bowl, combine butter, brown sugar, walnuts, coconut and dark corn syrup. Spread or spoon the topping over the bread slices.
10. Bake, uncovered, 1 hour or until center is set. If edges are browning too fast, cover with foil.
11. Remove from the oven and let sit for 10 minutes or so, until cool enough to spoon or slice.
12. Top with whipped cream or syrup, if desired.

Since this recipe needs to sit for at least 4 to 5 hours before cooking, you should start it the night before you plan to serve it.