Ingredients:
8 slices of whole wheat bread
4 eggs
1/2 cup brown sugar
1 cup of white sugar
3 cups of whole milk
2 teaspoons of vanilla extract
1/2 teaspoon of butter extract
1/4 teaspoon of coconut extract
1/2 cup of finely chopped peacans
1 teaspoon of cinnamon
1 cup of semi sweet chocolate chips
Directions:
Toast the whole wheat slices until dry, and then dice them into into about one inch squares.
In a medium sized bowl, beat the 4 eggs until blended well. Then add the 3 cups of whole milk. Slowly pour the white sugar into the egg and milk mixture while stirring. Add the brown sugar in the same fashion (make sure that the brown sugar is free of clumps before adding). Add the butter, vanilla, and coconut extracts.
Place the toasted bread squares in a 9 inch square baking dish so that the bottom is covered. Slowly pour the egg mixture over the bread. Mix the ingredients by hand to insure that the bread is fully saturated. Add 1 cup of semi sweet chocolate chips, chopped pecans, and 1 teaspoon of cinnamon, and remix the bread.
Place the baking dish in the fridge to chill for an hour. This will give the bread time to soak up all of the tasty goodness.
At this point I, I removed the chilled bread from the 9 inch baking pan and filled the 12 slots of a dessert bar pan with the mixture.
I figure this will help cut down on the baking time, and also help me with portion control. As it turns out these bars are the perfect size to enjoy with a scoop or two of vanilla ice cream.
Place the dessert bar pan in the center of your 350 degree oven and bake for 45 minutes or until the bread bars are no longer squishy in the middle.
After the bars are finished baking set them aside to cool. Serve with a scoop or two of vanilla ice cream and enjoy.
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