Recipe by Charles Grayauskie
- 8 slices challah
- 8 eggs
- 1/2 cup milk
- 2 tsp. cocoa powder
- 3 tbsp. vanilla pudding
- 1/4 cup warmed hot fudge sauce
1. In a large (2 qt.) baking dish, whisk 8 eggs, 1/2 cup milk and 2 tsp. cocoa powder. Lay the 8 slices of bread in the egg mixture, turning often until the bread is soaked through, 2 to 3 minutes. In a griddle or large skillet, melt 1 tbsp. butter over medium heat. Add 4 soaked bread slices and cook until golden brown and cooked through, 2 to 3 minutes per side. Repeat with 1 more tbsp. butter and the remaining bread.
2. Spread 3 tbsp. vanilla pudding on 4 slices of the French toast. Top each with a slice of the remaining toast. Pour 1/4 cup warmed hot fudge sauce over each stack.