Ingredients
- 1 loaf Challah bread, sliced 1-inch-thick (slice ahead of time- see note below)
- 1/4 cup packed brown sugar
- 2 tablespoons cocoa powder
- 1/2 teaspoon cinnamon
- 1 pinch salt
- 5 eggs
- 2 cups Pacific Foods® Organic Oat Original Plant-Based Beverage
- 1 tablespoon vanilla extract
- 1/2 cup dark chocolate, chopped
- 1/2 cup to 3/4 cup hazelnuts (filberts), chocolate chips and/or fresh berries
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Instructions
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Step 1
Slice the challah 12+ hours before you begin this recipe, OR run each piece through the toaster briefly so it’s slightly dried but not browned. Arrange in a large baking dish, and set aside.
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Step 2
Whisk together the brown sugar, cocoa powder, cinnamon, and salt until no lumps remain.
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Step 3
In a separate bowl, whisk together the eggs, oat milk, and vanilla until smooth.
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Step 4
Combine the wet and dry ingredients, again whisking until smooth and combined. Pour this mixture over your prepared slices of bread. Cover and refrigerate for 1-2 hours (or longer), ideally periodically flipping the pieces so they can soak in the liquid from both sides.
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Step 5
When the bread is thoroughly soaked, layer it upright in a baking dish (I used a 9-inch pie pan). Sprinkle the chocolate and hazelnuts between pieces as you arrange them. Pour any remaining liquid over the top.
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Step 6
Loosely tent with foil, and bake at 350°F for 45 minutes, or until you can see the remaining liquid has set up and is not jiggling. Serve hot, dusted with confectioners' sugar (optional) and maple syrup.
