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Parve
Easy
2 Hours, 50 Minutes
Diets 
Is there anything more indulgent than melted chocolate chips in a creamy, custardy, bread pudding, topped with cinnamon and sugar? No. No, there is not. Also, your kitchen is going to smell incredible.
1 large, stale challah, cut into cubes
1 cup Glicks Chocolate Chips
1 and 1/2 cups Gefen Oat Milk or other parve milk
1 and 1/2 cups parve whipping cream
6 eggs
1 and 1/2 teaspoons vanilla
3/4 cup Gefen Maple Syrup
3 teaspoons Gefen Cinnamon
generous shake nutmeg
dash salt
2 tablespoons dark brown sugar
1 teaspoon Gefen Cinnamon
dash of nutmeg
pomegranate arils
parve vanilla ice cream
Place challah cubes in the bottom of a Crock-Pot insert.
Combine chocolate chips, oat milk, whipping cream, eggs, vanilla, maple syrup, cinnamon, nutmeg, and salt in a bowl. Pour mixture over the bread. Make sure all the challah is nicely submerged, pushing downward into the liquid if you have to.
Combine topping ingredients and sprinkle on top.
Cook for two hours on high, then uncover and turn heat to low. Cook for another half an hour.
Serve topped with pomegranate seeds and vanilla ice cream.
Styling and Photography by Sina Mizrahi
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