1. Preheat oven to 300°F
2. Cube loaf bread into small pieces and toast in over at 300°F for 15 minutes. Remove from oven and pour bread cubes in a greased 9x13 casserole dish.
3. Preheat oven to 350°F.
4. In a large mixing bowl, combine eggs, milk, sugar, Greek yogurt, hot cocoa packets and peppermint extract. Pour egg mixture over the bread. Cover dish and set in the refrigerator overnight or for at least 4 hours.
5. See note.
6. Bake for 20 minutes, then add topping (below) and bake for an additional 25 minutes.
7. Serve with peppermint cream sauce and garnish with crushed peppermint and miniature marshmallows.

For peppermint cream sauce:

1. Add 1/2 cup water to a medium saucepan and bring to a boil. Whisk sugar into boiling water and bring it to a rapid boil. Reduce heat to medium-low and cover with a lid. Allow to boil for 6-8 minutes, or until sugar and water begin to turn an amber-brown color. Gently add in cubed butter, being very careful not to splash the mixture onto your hands. Whisk vigorously as the mixture will begin to bubble quickly.
2. Slowly add in the heavy whipping cream and whisk until foaming mostly subsides. Add in peppermint extract and bring mixture back up to a boil until thickened, then remove from heat.
3. Allow to cool slightly before serving.

Recipe Notes: For best results, allow to set overnight or for at least 4 hours before baking.