Chocolate Chip Oatmeal Scones Bread Pudding
3 mini chocolate oatmeal scones
1/2 C milk
1/2 tsp vanilla bean paste or extract
1 tbsp brown sugar
1 tbsp white sugar
1 tbsp unsweetened cocoa powder
1/8 tsp cinnamon
Grease a ramekin or an oven safe dish. Chop scones into 1" chunks and place into the greased dish. In a bowl, whisk the egg, milk, and vanilla bean paste or extract. In a separate bowl, combine the brown sugar, white sugar, and unsweetened cocoa powder. Add the dry ingredients to the wet ingredients and mix well. Pour over the chopped scones and lightly press down to help the scones absorb the mixture. Cover and let it sit in the refrigerator overnight. In the morning, preheat the oven to 375 degrees. Remove the cover and bake for 35 minutes. Place a toothpick in the center of the bread pudding. If the toothpick comes out clean, then the bread pudding is ready to eat.
** I used two mini ramekins to bake the bread pudding because I made it for my sister and I. But this will work just as well in a larger baking dish.
Since the oven was already on, I decided to bake banana foster as well. I sliced a large banana length-wise and drizzled honey on both sides. I baked it at 375 degrees for 20 minutes.