Once the beginning of December rolls around I become a 5 year old. I want to do everything and I want to do it NOW!
I want to bake every cookie I have ever read a recipe for, all of the cakes, every yummy side dish….I want to go to the mall and shop every store, go see Santa, drive around and see Christmas lights, and of course, invite everyone I have ever met to my house for a party.
Is that a little overboard?
Don’t answer, I don’t want to think about it, I just gotta be me.
One of the things that has me uber excited this year is my new Keurig® K55 brewer and seasonal K-Cup® pods.
First, it is a gorrrrrrgeous Rhubarb color.
For those that don’t already know, I love the color red. Any shade from blood red to pink. My wardrobe, my kitchen gadgets, ya…..I am a tad obsessed.
Sshhh don’t tell.
Second, I am having a cookie baking party. Everyone brings their fave recipe, and we make a ton of cookies all in one day. It is the perfect time to bring everyone together to enjoy each other, and the holiday spirit. Those are really the moments that matter!
How awesome does that sound?
It used to be such a pain when I had parties before. You want to make sure that there is coffee available for the guests but, what about the people that want decaf? What about the people that like light roast versus dark? What if someone wants a cup of hot chocolate?
It is so hard to keep everyone happy AND enjoy myself in the process.
Coming up with a recipe that really showcased the different flavors of K-Cup® pods was hard because I didn’t want to pick just one. It finally boiled down to peppermint, and the holiday blend.
I thought about redoing my Peppermint Hot Chocolate Donuts because they would be waaaaay better with the Swiss Miss® Peppermint Hot Cocoa! Or, maybe a hot chocolate kinda cookie? But in the end I settled on a bread pudding type of dish. Cubes of sweet challah bread baked in a peppermint chocolate custard with a hint of coffee?
Raise your hand if you want to sign up for that treat? I know we were all wavin’ like mad men when I brought up the idea.
Plus you could really make this as a breakfast (hello eggs and coffee), or a dessert. The best of both worlds in one delicious recipe. BOOM you’re welcome
Now, another thing I love about trying out the Keurig® K55 brewer is that I now know what to get those hard to buy for people on my gift list. Hellooo it is the perfect gift. No specialty this or that to get pushed to the back of the drawer and forgotten of by February 1st.
Nope, I want something that they will love while it simplifies their lives and reminds them of how awesome I am at gift giving everyday
Plus it means I am guaranteed to get my fave coffee when I go to their house!!
Which, by the way Santa, I have been a very good girl all year (umm kinda) so I would really like a subscription of my own! #ThankYouVeryMuch
Peppermint Hot Chocolate Bread Pudding
Rich and creamy bread pudding with your favorite holiday flavors.
5 large whole eggs
3/4 cup sugar
1/2 cup peppermint hot cocoa mix
1/4 cup brewed Green Mountain Coffee® Holiday Blend, cooled
3 1/2 cups milk
1 tablespoon vanilla extract
1 tablespoon unsalted butter
18 ounces stale challah bread, cut into 1-inch cubes
1/2 cup milk chocolate chips
2 cups mini marshmallows, divided
Place the eggs in a blender and blend on the lowest speed for 30 seconds. Slowly add the sugar and then add the hot chocolate mix and blend until incorporated, about 30 seconds. Add the coffee, milk, and vanilla and blend until well combined.
Butter a 9 by 13-inch dish and place 1/2 of the cubed bread in the pan. Sprinkle half of the chocolate chips and 1/4 cup of the mini marshmallows on top. Add the rest of the bread and pack tightly. Sprinkle with the remaining chocolate chips and another 1/4 cup marshmallows.
Slowly pour in the custard. Press down on the mixture with a spatula or the back of a spoon to thoroughly saturate. Cover and set aside at room temperature for 2 hours, or refrigerate for up to 8 hours.
Preheat the oven to 325 degrees F
Bake, uncovered, for 45-50 minutes or until the bread cubes are crisp and browned and a toothpick inserted into the middle is firm.
Remove the dish from the oven and top with the remaining mini marshmallows.
Switch your oven settings to broil and broil for 2 to 3 minutes, or until the marshmallows are toasted to your liking. Watch it closely, the broiler will burn the marshmallows easily.
Welcome! It is so nice to meet you. My name is Bobbi. I am the Mom of 2 great kids, and Nana to a beautiful baby girl Kylee, and a handsome little devil named Torin. I share my life and home with my awesome partner Kevin, and 2 furbabies….