This decadent breakfast treat with chocolate and coconut takes time, but it's so worth it!
- Cook Time
- Prep Time
- 8 servings ServingsServings
- 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
- 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
- Generously grease a 9x13 baking dish that is at least 2 inches deep.
- Arrange trimmed bread slices on bottom of pan in 2 layers.
- 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.
- Stir in vanilla. Let cool.
- In a large bowl, beat eggs, remaining milk and half and half.
- Fold chocolate mixture into egg mixture.
- Pour over bread slices. Cover pan tightly and refrigerate for at least 4 hours or overnight.
- In the morning, remove from refrigerator. Preheat oven to 350.
- 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.
- Bake, uncovered, 1 hour or until center is set. If edges are browning too fast, cover with foil.
- Remove from the oven and let sit for 10 minutes or so, until cool enough to spoon or slice.
- 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.