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.

SERVES 8–10

• 1 large, stale challah, cut into cubes
• 1 cup chocolate chips
• 1½ cups oat milk or other pareve milk
• 1½ cups pareve whipping cream
• 6 eggs
• 1½ tsp vanilla
• ¾ cup maple syrup
• 3 tsp cinnamon
• generous shake nutmeg
• dash salt

Topping

• 2 Tbsp dark brown sugar
• 1 tsp cinnamon
• dash of nutmeg

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.

(Originally featured in Family Table, Issue 765)