1 Preheat oven to 350 degrees. 2 Cut challah into 1 inch cubes, place on large baking tray and toast until lightly browned and crunchy. Leave the challah out on countertop to dry for at least thirty minutes. 3 Whisk together the chocolate pudding powder, soy milk, eggs, sugar, cocoa, and liqueur, forming a custard. 4 Place the toasted challah into a 9x13 dish. 5 Pour chocolate chips over bread. 6 Pour custard mixture over the bread, and use a spatula to ensure that all the bread is submerged in the custard. 7 Bake for about an hour. Serve warm. As seen in Joy of Kosher with Jamie Geller Magazine Fall 2012 - Subscribe Now.