Instructions

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 single layer on a large baking sheet, and set aside.
2. Whisk together the brown sugar, cocoa powder, cinnamon, and salt until no chunks remain.
3. In a separate bowl, whisk together the eggs, Pacific Foods Organic Oat Non-Dairy Beverage, and vanilla until smooth.
4. Combine the wet and dry ingredients, again whisking until smooth and combined. Pour this mixture over your prepared slices of bread. Let the bread soak for 1-2 hours (or longer), ideally periodically flipping the pieces so they can soak in the liquid from both sides.
5. When the bread is thoroughly soaked, layer it upright in a baking dish (I used a 9″ pie pan). Sprinkle the chocolate and hazelnuts between pieces as you arrange them. Pour any remaining liquid over the top.
6. Loosely tent with foil, and bake at 350F for 45 minutes, or until you can see the remaining liquid has set up and is not jiggling.
7. Serve hot, dusted with sugar (optional) and maple syrup.