Whether you have leftover challah from Shavuos or not, this bread pudding is worth making. At GKC, we believe that anything that combines peanut butter and chocolate has to be a winner!

1 challah, torn into pieces
3 teaspoon vanilla
4 eggs
4 cups milk, divided
¾ cup creamy peanut butter
2/3 cup brown sugar
1/3 cup white sugar
½ cup chocolate chips

Preheat oven to 350 degrees. Lightly grease a 9 x 13-inch pan. Whisk together vanilla, eggs and 3 cups milk. Pour over bread, making sure that it is fully covered. Soak for 20 minutes.

In a small saucepan, combine peanut butter, the remaining 1 cup milk, brown sugar and white sugar over low heat. Cook, stirring, until mixture is melted and smooth. Stir into challah mixture. Add chocolate chips.

Pour into prepared pan and bake for 1 hour. Serve warm with pareve vanilla ice cream or pareve whip.