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  • 16-ounce loaf hawaiian sweet bread (or your favorite bread)
  • 3 1/2 cups International Delights Hot Chocolate (or your favorite prepared hot chocolate, cooled)
  • 1/2 cup good quality milk chocolate chips, divided
  • 1 teaspoon vanilla
  • 1/8 teaspoon salt
  • 5 large eggs
  • 1/2 cup mini marshmallows (for inside bread pudding), divided
  • 1 1/2 cup mini marshmallows (for topping)
  1. Preheat oven to 350F.
  2. Slice the loaf of bread into 1-inch cubes, cutting off the crust. It will make about 10-11 cups of bread.
  3. Place the bread cubes on a baking tray and bake for about 30 minutes, turning twice. (you can skip this step if you’re tight on time, but the toasted bread makes this extra tasty!)
  4. In a large bowl, whisk together the hot chocolate, eggs, vanilla, and salt. Set aside.
  5. Place one layer of bread cubes into a 9×9 baking dish. Scatter the 1/4 cup chocolate chips and 1/4 cup mini marshmallows over the bread.
  6. Top with the rest of the bread and pack tightly. Sprinkle with the remaining 1/4 chocolate chips and 1/4 cup marshmallows.
  7. Pour hot chocolate mixture into the baking dish. The liquid should come to almost to the top of the dish with a bit of the bread still exposed. Cover with foil.
  8. Refrigerate overnight or for at least 2 hours.
  9. When ready to prepare, preheat oven to 325F. Allow the bread pudding to rest on the counter while oven heats.
  10. Bake, uncovered, for 45-50 minutes or until the bread cubes are crisp and browned and a toothpick inserted into the middle is firm.
  11. Remove the dish from the oven and top with the remaining 1 1/2 cups mini marshmallows.
  12. Switch your oven settings to broil and broil for approximately 3-4 minutes or until the marshmallows are toasted to your liking. Watch it closely, the broiler can burn the marshmallows easily.
  13. Let sit for about 20 minutes before serving, it will be very hot. Slice and serve. Enjoy!
Source>>HOT CHOCOLATE BREAD PUDDING@thecookierookie

Best Restaurants in America If you eat out in the U.S.A. and want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room and a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers and/or cocktails where appropriate. And then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, and where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths and our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, and cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food and lifestyle writers, and bloggers) from across America to help order restaurants via an anonymous survey and tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel and apple, or an exploding dumpling of ox cheek and lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, and local lamb is paired with turnip and mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters and copper bateau baths. Wake to the sound of cows mooing in the next field and head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote and house granola or toasted brioche heaped with mushrooms and a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.

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