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Two Sisters Times Two, Serial #52 and Hot Chocolate Bread Pudding

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O. K. So maybe some of you have jumped the gun and are already in spring mode–T-shirts and shorts and flip-flops and suntan lotion. And maybe your weather (at the moment) is encouraging this anticipation.

But I’ve got a little warning for all you early birds–it ain’t spring yet. The vernal equinox is still more than a week away; and even once it occurs, there’s likely to be some cold and blustery weather ahead.

So with that distinct possibility in mind, we’re posting our last wintertime, warm you to the bones and the tips of your toes recipe: Hot Chocolate Bread Pudding. As the name suggests, this recipe combines the warmth and sweetness of hot chocolate with the comfort-food richness of bread pudding. There may be no better afternoon warm-up or late-night around-the-fire indulgence than this dessert in a mug as you sit cozy and warm with the cold north wind howling outside and snowflakes dancing beyond the windows.

So, sure–pull out the picnic blanket and the beachwear for a trial run. It’s fun to look ahead and dream. But bookmark this recipe and keep the ingredients handy. Winter has a growl or two left in store.

hot chocolate bread pudding

Hot Chocolate Bread Pudding

1 packet hot chocolate mix

1 cup milk

1/4 teaspoon vanilla extract

pinch of salt

1 egg

2 1/2 cups cubed stale bread

2-3 Tablespoons chocolate chips

1/3 cup mini marshmallows

Preheat your oven to 350 degrees. Grease 2 large (12-ounce capacity) oven proof mugs, and set aside.*

In a large bowl, whisk together the hot chocolate mix, milk, vanilla, salt, and egg. Make sure ingredients are blended. Add stale bread cubes and chocolate chips to the mixture, making sure to coat all of the bread. Allow this mixture to sit for 15 minutes.

Divide the bread pudding between the two prepared mugs. Place mugs on a cookie sheet. Bake in your preheated oven for 25-30 minutes, or until bread pudding is set. Remove the bread pudding from the oven. Divide the mini marshmallows and place on top of the bread pudding. Return bread pudding to oven and turn oven to broil just until marshmallows turn a golden brown. Be careful not to burn the marshmallows!

Remove the bread pudding from the oven and allow to sit for 10 minutes. Serve warm. Cover and store leftovers in refrigerator.

*If you do not have mugs of this size, bake bread pudding in a greased 5×7 inch pan. Increase cooking time to 35-40 minutes, or until the bread pudding is just set.

hot chocolate mug bread pudding

{Adapted from The Cookie Rookie}

Two Sisters Times Two, Serial #52, audio © Jeffrey Anderson

Two Sisters Times Two, Serial #52, text © Jeffrey Anderson


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