Something’s bubbling away in the oven, and it smells like a holiday party. Peppermint Chocolate Bread Pudding is about to steal the show.
This recipe is perfect for chilly nights when you’re craving something sweet but don’t want to spend hours in the kitchen. It’s super simple with day-old bread soaking up a rich mix of cream and eggs, plus those melty chocolate chips tucked inside. (Trust me, you’ll want to make this instead of your usual dessert.) You’re just a bake away from cozy bliss!
Why You’ll Love This Peppermint Chocolate Bread Pudding
- Super Easy: Just mix, pour, and bake. Seriously, if you can stir, you can make it!
- Minty-Chocolate Flavor: The combo of peppermint and chocolate is like a cozy winter hug (that totally beats the cold outside).
- Crisp-Tender Top: You get a golden-edged crust that contrasts perfectly with the melty-gooey goodness underneath. Yum!
- Flexible Dessert: Great for brunch or dessert — just swap out the toppings based on what you’ve got at home.
- Timing Matters: Letting it sit for 15 minutes is key for absorption, but I’ve rushed it before and regretted it!
Peppermint Chocolate Bread Pudding Ingredients
For the Base:
day-old bread (8 cups) — Use crusty bread, or it won’t hold up and turn to mush.
whole milk (2 cups) — Always use whole milk for creaminess; skim won’t cut it.
heavy cream (1 cup) — Don’t skimp on heavy cream—your pudding’ll be thin and sad.
eggs (4 large) — Fresh eggs are non-negotiable; old ones ruin the texture.
granulated sugar (1 cup) — Go for granulated sugar, or it’ll taste off; brown just won’t work.
vanilla extract (1 teaspoon) — Use pure vanilla extract, not imitation; it makes all the difference.
peppermint extract (1 teaspoon) — Stick with peppermint extract; mint oil will overpower everything.
semisweet chocolate chips (1 cup) — Get Ghirardelli semisweet chocolate chips; other brands just don’t melt right.
For the Topping:
whipped cream (1 cup) — Top it with fresh whipped cream, or it’ll feel incomplete.
peppermint candy (2 tablespoons) — Crush real peppermint candy, or you’ll miss that classic crunch.
Full measurements in the recipe card below.
How to Make Peppermint Chocolate Bread Pudding
1. Preheat Oven: Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish. That’s the size you need for this dessert!
2. Whisk Ingredients: In a large bowl, whisk together the whole milk, heavy cream, eggs, granulated sugar, vanilla extract, and peppermint extract until well combined. You’ll want it nice and smooth.
3. Add Bread & Chocolate: Add the cubed day-old bread and semisweet chocolate chips to the mixture, stirring gently to coat the bread evenly. (Trust me on this; don’t go too hard or you’ll mush everything up!)
4. Let It Soak: Let the mixture sit for about 15 minutes so that the bread can soak up all that delicious liquid. You’ll know it’s ready when it looks a bit puffy.
5. Bake the Pudding: Pour the soaked bread mixture into your prepared baking dish, spreading it out evenly. Bake in the preheated oven for 40-45 minutes until the top is golden brown and a knife inserted in the center comes out clean.
6. Cool Down: Remove from the oven and let it cool for a few minutes before serving — don’t rush this part! It’ll be way too hot if you dig in right away.
7. Serve It Up: Serve warm, topped with whipped cream and sprinkled with crushed peppermint candy for that extra festive touch!
Exact quantities in the recipe card below.
How to Store Peppermint Chocolate Bread Pudding
- Room Temperature: It’s best enjoyed fresh, but if you have leftovers, cover them with foil. They’ll last about 2 days on the counter (but it might dry out a bit).
- Refrigerator: Store in an airtight container for up to 5 days. Just know the creamy texture can change a bit, and it might get a little soggy.
- Freezer: You can freeze slices wrapped tightly in plastic wrap or foil for up to 3 months. Just make sure it’s completely cooled before wrapping (trust me, this helps avoid ice crystals).
- Reheating: Pop it in the oven at 350°F until warmed through and you see some steam rising (about 15-20 minutes). The top won’t be as crispy as fresh, but it’ll still hit the spot!
What to Serve with Peppermint Chocolate Bread Pudding?
This dish is rich and sweet, so serving something light or tangy helps balance it all out. Here are some pairings you might want to try:
- Fresh Berries: Their tartness cuts through the richness and adds a pop of color to your plate.
- Vanilla Ice Cream: The creamy texture complements the bread pudding while cooling down every bite (just scoop it out!).
- Espresso: A shot of strong coffee provides a bitter contrast, balancing the sweetness perfectly. Just brew and serve!
- Mint Tea: Its refreshing flavor enhances the minty notes in this dish while keeping things light and warm.
- Citrus Salad: Try a quick mix of oranges and grapefruits for a bright acidity that wakes up your taste buds.
- Caramel Sauce: Drizzle some warm sauce over the top for extra richness, but don’t overdo it—less is more!
- Chocolate Ganache: A simple homemade ganache can be whipped up quickly—just melt chocolate with cream for an indulgent touch.
Peppermint Chocolate Bread Pudding Variations
Here’s how to play with this recipe.
- Chocolate Mint Swirl: Drizzle in 1/2 cup of melted dark chocolate before baking for a richer, chocolatey experience.
- Nutty Crunch: Fold in 1 cup of chopped pecans with the bread for added texture and nutty flavor.
- Extra Peppermint Punch: Increase peppermint extract to 1 1/2 teaspoons for a stronger mint flavor.
- Vanilla Bean Upgrade: Swap out vanilla extract for 1 teaspoon of vanilla bean paste when mixing the base. It’s heavenly!
- Boozy Twist: Add 1/4 cup of Irish cream liqueur with the milk and cream for an adult version (but don’t skip the whipped cream!).
- Fruit Fest: Mix in 1 cup of diced strawberries or raspberries with the bread for a fruity surprise.
- Gluten-Free Option: Use gluten-free bread instead of day-old bread if you need to avoid gluten. Just as good!
Make Ahead Options for Peppermint Chocolate Bread Pudding
You can totally prep the Peppermint Chocolate Bread Pudding a day in advance. Just make the bread mixture, cover it tightly with plastic wrap, and store it in the fridge overnight. I usually stick it in a glass baking dish so I can just pop it right into the oven when I’m ready. But keep in mind, the texture is best when baked fresh; if you let it sit too long, it might get too soggy. Bake it just before serving and top with whipped cream and crushed peppermint candy for that wow factor. So go ahead and save yourself some time!
Peppermint Chocolate Bread Pudding Recipe FAQs
Can I make Peppermint Chocolate Bread Pudding ahead of time?
You totally can! Just prep everything up to the baking step, cover it well, and pop it in the fridge overnight. When you’re ready to bake, let it sit out for about 15 minutes to come to room temperature. This dish tastes even better after sitting a bit, so don’t stress if you make it ahead. Just keep an eye on the baking time; it may need a few extra minutes!
Why did my bread pudding turn out mushy?
If your Peppermint Chocolate Bread Pudding is mushy, it’s probably because you used fresh bread instead of day-old. Crusty bread really holds up in this recipe. Also, over-soaking can lead to a soggy mess—15 minutes should be just right. You’ll know it’s good when the top looks golden-brown and the edges are crisp-tender! If you see that, you’re on the right track.
What can I substitute for heavy cream in this recipe?
Honestly, I wouldn’t recommend substituting heavy cream here; it’s essential for that rich texture. But if you must, try using half-and-half—it won’t be quite as creamy but will still work okay. Just remember that using anything low-fat isn’t going to give you that melty-gooey consistency we want! Keep an eye on how thin or thick your mixture looks while whisking.
How do I store leftover Peppermint Chocolate Bread Pudding?
To store leftovers, let the dish cool completely before covering it with plastic wrap or foil. It keeps well in the fridge for about 3 days (if it lasts that long!). Just reheat individual servings in the microwave or oven until warmed through—about 15-20 seconds in the microwave should do the trick! And trust me, adding a little extra whipped cream before serving makes all the difference.
Final Thoughts on Peppermint Chocolate Bread Pudding
This Peppermint Chocolate Bread Pudding is all about that flavor payoff. The combination of rich chocolate with a hint of mint creates a cozy dessert that’s hard to beat, especially on chilly nights. Plus, you get to use up that day-old bread hanging around your kitchen (trust me, it makes a difference). If you’ve been putting this off, tonight’s the night. Once you whip this up and see how easy it is to make everyone happy, it’ll earn a permanent spot in your dessert lineup. Let me know how yours turned out in the comments!
Peppermint Chocolate Bread Pudding
Ingredients
Method
- Preheat the oven to 350°F (175°C). Grease a 9x13 inch baking dish.
- In a large bowl, whisk together the milk, cream, eggs, sugar, vanilla extract, and peppermint extract until well combined.
- Add the cubed bread and chocolate chips to the mixture, stirring gently to coat the bread evenly.
- Let the mixture sit for about 15 minutes to allow the bread to absorb the liquid.
- Pour the bread mixture into the prepared baking dish, spreading it out evenly.
- Bake in the preheated oven for 40-45 minutes, or until the top is golden brown and a knife inserted in the center comes out clean.
- Remove from the oven and allow to cool for a few minutes before serving.
- Serve warm, topped with whipped cream and sprinkled with crushed peppermint candy.
