A delicious twist on a classic bread pudding. It's the perfect fit for the holidays!
Preheat oven to 350C. Grease four individual ramekins with butter.
In a large bowl, whisk together the eggs, butter, eggnog and vanilla. Then whisk in the sugar, cinnamon, nutmeg and cloves. Whisk until well combined.
In each ramekin, add one layer of the diced challah bread, sprinkle in the chocolate, add another layer of the challah and top with more chocolate.
Pour the eggnog mixture into each ramekin until almost full. Wrap the tops of the ramekins with aluminum foil and place on a baking sheet.
Bake for 15 minutes. Then remove the aluminum foil and place back in the oven for another 8-10 minutes until the tops spring back when lightly tapped.
Cool slightly on a wire rack. Serve warm with ice cream or whipped cream.