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| 12 | Slices White Bread, crusts removed |
| 2 Cups | Skim Milk, divided |
| 1 Cup | Semi-sweet Chocolate Chips |
| 1/2 Cup | Sugar |
| 2 Tsp. | Vanilla Extract |
| 8 | Eggs |
| 2 Cups | Half and Half |
| 3/4 Cup | Butter or margarine, very softened |
| 1 1/3 Cups | Packed Brown Sugar |
| 1 Cup | Chopped Walnuts |
| 1 Cup | Flaked Coconut |
| 3 Tbsp. | Dark Corn Syrup |
| - | Whipped Cream or Maple Syrup |
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| 1. |
Generously grease a 9-by-13-inch baking dish that is at least 2 inches deep. Arrange trimmed bread slices on bottom of pan in 2 layers. |
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| 2. |
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. |
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| 3. |
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 overnight. In the morning, remove from refrigerator and prepare topping. |
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| 4. |
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, in a preheated 350-degree oven for 1 hour or until the center is set. If edges are browning too 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. |
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Recipe Submitted By: Chris Diamond
Category: Breakfast
Type: Pancake/Waffle
Bake Time:
Servings: 10
Prep. Time:
Utensils:
Notes: |
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