Ingredients

The following ingredients have 10 Servings
  • 1 Challah bread loaf (cut into large 2-3 inch pieces)
  • 8 eggs (room temperature)
  • 1 cup half-and-half
  • 1 teaspoon vanilla extract
  • ½ tablespoon ground cinnamon
  • ¼ teaspoon fine sea salt
  • ¼ cup unsweetened cocoa powder
  • 1 pack cocoa
  • 1 cup chocolate chips
  • 1 stick butter (unsalted)
  • 1 cup dark brown sugar

Instruction

  • Add eggs, half and half, vanilla, cinnamon, salt, cocoa powder and one Instant packet or two cocoa k-cups to a large mixing bowl. Whisk well to combine until the mixture is smooth and shiny.
  • Add the challah bread pieces to the bowl in a few batches. Gently stir to make sure the bread is coated and it absorbed the mixture.
  • Add bread to the prepared baking dish and top with chocolate chips, repeat with the remaining bread. Pour any remaining chocolate mixture over the bread.
  • Add butter and brown sugar to a small sauce pan and melt over medium heat, stirring continously for about 5-7 minutes. When the mixture is smooth and shiny, pout it over the bread. Wrap tightly with plastic wrap and place in refrigerator overnight.
  • Preheat oven to 350F.
  • Allow the casserole to stay at room temperature for 10-15 minutes before transferring to the oven.
  • Bake for about 30-35 minutes until golden brown. Start checking at 25 minutes.
  • Once it bakes, serve immediately, preferably with maple syrup and fresh fruits!