Butter 2 quart baking dish; fill with bread cubes. In large bowl lightly beat eggs. Stir in half and half, milk, 1/2 cup sugar, chocolate chips, walnuts and vanilla. Gradually pour over bread cubes. Refrigerate until most of the liquid has been absorbed by bread, about 5 hours or overnight.

Preheat oven to 375 degrees F. Sprinkle bread mixture with remaining sugar. Bake 1 hour; cover with foil. Bake additional 25 minutes or until knife inserted into center comes out clean.







This recipe was photographed in March 2015.






This dish is a big hit at the Inn on Summer Hill in Sumerland, CA. They make it with a dash of love. For a fluffier texture, try using white bread in place of the egg bread.

Mr Breakfast would like to thank muffin for this recipe.

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