This recipe makes a delicious dessert that can be served Shabbos. It can be milchig if you prefer. Simply substitute milk chocolate for the bittersweet and heavy cream for the topping.
½ pound good quality bittersweet chocolate, chopped
1 cup praline paste
10 slices challah
5 large eggs
2 cups whipping cream or topping
1 tsp. vanilla extract
3-4 Tbsp. butter
Melt chocolate in a double boiler or microwave. Stir in praline and mix until combined.
Grease a 9”x 13” oven-to-table dish.
Spread chocolate praline mixture over five of the challah slices. Top with remaining slices to make five sandwiches. Place the sandwiches in the prepared dish.
Whisk together eggs, topping, vanilla and salt. Pour over the challah. Using tongs or your fingers, turn to make sure sandwiches soak up egg mixture. Fit them all into the pan. Cover and refrigerate 2 hours.
Preheat oven to 350 degrees F. Bake casserole about 45 minutes or until well browned and edges are crispy. Serve warm.