Preparation

• Generously grease a 9x13 baking dish that is at least 2 inches deep.
• Arrange trimmed bread slices on bottom of pan in 2 layers.
• In a small saucepan, combine 1 cup milk, chocolate chips and sugar. Heat over medium heat, stirring, until chips are melted and sugar is dissolved. Do not let mixture come to a boil.
• Stir in vanilla. Let cool.
• In a large bowl, beat eggs, remaining milk and half and half.
• Fold chocolate mixture into egg mixture.
• Pour over bread slices. Cover pan tightly and refrigerate for at least 4 hours or overnight.
• In the morning, remove from refrigerator. Preheat oven to 350.
• Prepare topping: in a medium bowl, combine butter, brown sugar, walnuts, coconut and dark corn syrup. Spread or spoon the topping over the bread slices.
• Bake, uncovered, 1 hour or until center is set. If edges are browning too fast, cover with foil.
• Remove from the oven and let sit for 10 minutes or so, until cool enough to spoon or slice.
• Top with whipped cream or syrup, if desired.
• Since this recipe needs to sit for at least 4 to 5 hours before cooking, you should start it the night before you plan to serve it.