Breakfast Bread Pudding (12 servings) 1 loaf (1 lb.) Challah egg bread cut into 1-inch cubes - about 8 cups 10 eggs 2 cups half and half 2 cups milk 1/2 cup + 2 Tbsp sugar 1/2 cup semisweet chocolate chips - optional 1/2 cup chopped walnuts 2 tsp vanilla extract 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. Recipe number 180. Submitted 5/5/2002.