Add eggs, half and half, vanilla, cinnamon, salt, cocoa powder and one Instant packet or two cocoa k-cups to a large mixing bowl. Whisk well to combine until the mixture is smooth and shiny.

Add the challah bread pieces to the bowl in a few batches. Gently stir to make sure the bread is coated and it absorbed the mixture.

Add bread to the prepared baking dish and top with chocolate chips, repeat with the remaining bread. Pour any remaining chocolate mixture over the bread.

Add butter and brown sugar to a small sauce pan and melt over medium heat, stirring continously for about 5-7 minutes. When the mixture is smooth and shiny, pout it over the bread. Wrap tightly with plastic wrap and place in refrigerator overnight.

Preheat oven to 350F.

Allow the casserole to stay at room temperature for 10-15 minutes before transferring to the oven.

Bake for about 30-35 minutes until golden brown. Start checking at 25 minutes.

Once it bakes, serve immediately, preferably with maple syrup and fresh fruits!