Even though I wasn’t planning on making a dessert for New Year’s Day, once I stumbled across this recipe, I knew I had to try it. I did have to make a few changes, based on what was available to me at the store, so you’re getting the recipe I actually used, not the one I found. I also used Kahlúa in place of the coffee required in the original recipe, because I wanted to add more mint flavor, plus, I’m always looking for a new booze-soaked dessert recipe!

• 4 large whole eggs
• 3/4 cup sugar
• 1/2 cup peppermint hot chocolate mix
• 1/4 cup peppermint mocha Kahlúa
• 3 1/2 cups milk
• 1 Tbsp. vanilla extract
• 16 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 Kahlúa, 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 refrigerate for up to 8 hours.

Bake at 325, uncovered, for 45-55 minutes or until the bread cubes are crisp and browned and the center is firm.

Remove the dish from the oven and top with the remaining mini marshmallows.

Switch your oven settings to broil and broil for about two minutes, or until the marshmallows are toasted to your liking. Watch it closely, the broiler will burn the marshmallows easily.

Let cool for about 15 minutes before serving.