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Hot Cocoa Bread Pudding 🍫🎄 Ingredients: 12 kings hawaiian sweet rolls  *1 regular pack should have 12 rolls. Mine was from costco so it had more but I still only used 12! 2 cups (480ml) whole milk, warmed 2 tbsp (28g) unsalted butter, melted ½ cup (45g) natural unsweetened cocoa powder ½ cup (120ml) heavy cream ½ cup (100g) granulated sugar 1 tsp vanilla extract ⅛ tsp salt 4 large eggs Glaze: ½ cup powdered sugar 1 packet hot cocoa mix 1 tbsp unsweetened cocoa powder 1-2 tbsp milk (adjust for desired consistency) ½ tsp vanilla Pinch of salt *next time I may prefer to skip the cocoa packet & just use a little more unsweetened cocoa for a smoother texture. + mini marshmallow bits for topping! Instructions: Cube the rolls (I cut each roll into 4 cubes).  Either let the cubes dry out overnight or toast very lightly in the oven.  *For the oven method, spread the cubes out on a baking sheet and bake at 300°F. Mine took just over 10 mins & I tossed the cubes halfway through. Don’t let it brown, just very lightly toasted!  Place the cubes in a lightly greased 8x8 or 9x9 pan & set aside. (you can add some chocolate chips if you want!) In a large bowl, whisk together the warm milk, warm butter, & cocoa powder until combined. Mix in the heavy cream, sugar, vanilla, & salt.  Make sure the mixture has cooled/isn’t too hot anymore, then mix in the eggs until well combined. Pour the custard evenly over the cubed bread, gently pressing the top so everything is well coated.  Let it sit 15-20 minutes.  Bake at 350°F for about 45-55 minutes. (a 9x9 pan may bake faster, I used an 8x8) *If the top is browning too much, loosely tent with foil near the end.  Let it cool before adding the glaze. Top with marshmallows and christmas sprinkles.  You can serve with vanilla ice cream and chocolate syrup (or more glaze) if you’d like!  Enjoy! #bakingrecipe #hotcocoa #breadpudding #christmasrecipes #christmasbaking
Hot Cocoa Bread Pudding 🍫🎄 Ingredients: 12 kings hawaiian sweet rolls *1 regular pack should have 12 rolls. Mine was from costco so it had more but I still only used 12! 2 cups (480ml) whole milk, warmed 2 tbsp (28g) unsalted butter, melted ½ cup (45g) natural unsweetened cocoa powder ½ cup (120ml) heavy cream ½ cup (100g) granulated sugar 1 tsp vanilla extract ⅛ tsp salt 4 large eggs Glaze: ½ cup powdered sugar 1 packet hot cocoa mix 1 tbsp unsweetened cocoa powder 1-2 tbsp milk (adjust for desired consistency) ½ tsp vanilla Pinch of salt *next time I may prefer to skip the cocoa packet & just use a little more unsweetened cocoa for a smoother texture. + mini marshmallow bits for topping! Instructions: Cube the rolls (I cut each roll into 4 cubes). Either let the cubes dry out overnight or toast very lightly in the oven. *For the oven method, spread the cubes out on a baking sheet and bake at 300°F. Mine took just over 10 mins & I tossed the cubes halfway through. Don’t let it brown, just very lightly toasted! Place the cubes in a lightly greased 8x8 or 9x9 pan & set aside. (you can add some chocolate chips if you want!) In a large bowl, whisk together the warm milk, warm butter, & cocoa powder until combined. Mix in the heavy cream, sugar, vanilla, & salt. Make sure the mixture has cooled/isn’t too hot anymore, then mix in the eggs until well combined. Pour the custard evenly over the cubed bread, gently pressing the top so everything is well coated. Let it sit 15-20 minutes. Bake at 350°F for about 45-55 minutes. (a 9x9 pan may bake faster, I used an 8x8) *If the top is browning too much, loosely tent with foil near the end. Let it cool before adding the glaze. Top with marshmallows and christmas sprinkles. You can serve with vanilla ice cream and chocolate syrup (or more glaze) if you’d like! Enjoy! #bakingrecipe #hotcocoa #breadpudding #christmasrecipes #christmasbaking

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