This recipe should be started the night before you want to serve it as it has to sit for at last 4 to 5 hours before you cook it.
- 12 slices white bread, crusts removed
- 2 cups milk, divided
- 1 cup semisweet chocolate chips (dairy or pareve)
- ½ cup sugar
- 2 teaspoons vanilla extract
- 8 eggs
- 2 cups half and half
- ¾ cup butter, very soft or melted
- 1⅓ 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-inch 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. Mix 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 and prepare topping.
- Preheat oven to 350°F.
- 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 to fast, cover with foil. Remove from the oven and cool for 10 minutes or so until cool enough to spoon or slice.
- Top with whipped cream or syrup, if desired.