White Chocolate Peppermint Bread Pudding

The custard should disappear into the bread rather than sit in a puddle at the bottom of the dish. That’s why I take a few extra minutes to dry the…

By Ava
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November 14, 2026
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Reading time: 8 min

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The custard should disappear into the bread rather than sit in a puddle at the bottom of the dish. That’s why I take a few extra minutes to dry the cubes before they meet the milk and eggs. It gives this White Chocolate Peppermint Bread Pudding a tender center without turning the bread to mush, and the white chocolate settles into sweet pockets throughout.

I like this pudding best when the peppermint is present but not overpowering. Vanilla rounds it out, while a short rest after baking helps the custard hold together when you serve it. The recipe makes a 9×13-inch dish for eight, with a golden top and a soft, spoonable middle.

Why Drying the Bread Matters More Than Letting It Go Stale

Day-old bread is a good start, but age alone doesn’t tell you how much moisture is still in the loaf. French bread can feel a little firm on the outside while the center of each cube remains soft. If those cubes go straight into the custard, they have less room to absorb the liquid evenly, and the finished pudding can feel heavy in the middle.

Drying the cubes in a low oven addresses that without turning them into toast. You’re looking for bread that feels dry to the touch, not browned or crisp all the way through. That distinction matters: the cubes still need to take in the egg-and-milk mixture, but they shouldn’t bring extra moisture along with them. Once the bread is evenly dried, the custard has a better chance of settling through the whole dish instead of collecting beneath it. It’s a small bit of prep that changes the texture from soggy to tender.

What the Bread and Custard Each Bring to This Pudding

• French bread — Its sturdy crumb keeps the cubes recognizable after they absorb the custard. Italian bread is a practical stand-in; choose a similarly firm loaf, cut it into the same size cubes, and use it day-old. For a gluten-free adaptation, use a sturdy gluten-free French-style loaf; the texture may be a little more delicate.
• Whole milk and eggs — Together they make the custard that binds the bread and sets in the oven. Two-percent milk can stand in for whole milk, though the pudding will be a little less rich. There isn’t a reliable egg-free swap that gives this same set, so I wouldn’t change the eggs.
• White chocolate chips — Chips add sweetness in small pockets between the layers. A good everyday bag works well here; there’s no need to buy specialty chocolate. Chopped white chocolate can replace the chips in the same volume, though it may melt into larger, less even patches.
• Peppermint and vanilla extracts — Peppermint gives the pudding its cool, minty edge, and vanilla softens that sharpness. Stick with peppermint extract rather than peppermint oil, which is much more concentrated and isn’t a direct swap.

Drying, Layering, and Baking for a Set Center

Dry the Cubes Without Browning Them

Heat the oven to 300°F and spread the 1-inch bread cubes across a rimmed baking sheet. Bake them for 10–15 minutes, checking for a dry feel rather than a toasted color. If the edges start browning, take them out; browning isn’t the goal here. The cubes should be dry to the touch and still pale.

Layer the Bread and White Chocolate

Raise the oven to 350°F and grease a 9×13-inch baking dish with the butter. Add half the dried bread, scatter half the white chocolate chips over it, then repeat with the remaining bread and chips. Spreading the chips across both layers gives you chocolate throughout instead of concentrating it at the top. Keep the bread loose in the dish rather than packing it down.

Whisk and Soak the Custard

Whisk the eggs, whole milk, sugar, vanilla extract, peppermint extract, and fine salt in a large bowl until the mixture looks uniform. Pour it evenly over the layered bread so the top and corners receive custard too. Press the bread gently into the liquid, then let the dish stand for 25 minutes. Pressing hard can crush the cubes, so use a light touch.

Bake Until the Middle Is Set

Bake at 350°F for 45–55 minutes, until the top is golden and the center is set. Check the center with an instant-read thermometer; it should reach 160°F. A golden top by itself doesn’t tell you whether the middle has finished setting, so use both cues. Take the pudding out when the center is set, then let it rest before serving.

Three Ways to Adapt the Peppermint and Chocolate

Questions That Come Up When Baking Bread Pudding

White Chocolate Peppermint Bread Pudding

White chocolate peppermint bread pudding is baked with custard-soaked French bread and white chocolate chips until golden with a set center. Peppermint extract adds a cool note to this warm, tender dessert.

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Prep Time 20 minutes mins

Cook Time 1 hour hr 5 minutes mins

Standing and resting 40 minutes mins

Total Time 2 hours hrs 5 minutes mins

Servings: 8 servings

Course: Dessert

Cuisine: American

Calories: 400

Ingredients Equipment Method Notes

Ingredients

  

• 1 lb French bread day-old, cut into 1-inch cubes
• 1 tbsp butter for greasing
• 1 cup white chocolate chips divided
• 4 eggs large
• 3 cup whole milk
• 0.5 cup granulated sugar
• 1 tsp vanilla extract
• 0.5 tsp peppermint extract
• 0.25 tsp fine salt

Equipment

• 1 rimmed baking sheet
• 1 9x13-inch baking dish

Method

 

1. Heat oven to 300°F.
2. Spread the bread cubes on a rimmed baking sheet.
3. Bake for 10–15 minutes, until dry to the touch but not browned.
4. Raise the oven temperature to 350°F.
5. Grease a 9x13-inch baking dish with the butter.
6. Place half the dried bread in the baking dish.
7. Scatter 1/2 cup of the white chocolate chips over it.
8. Add the remaining bread and chips.
9. Whisk the eggs, whole milk, sugar, vanilla extract, peppermint extract, and salt in a large bowl.
10. Pour the mixture evenly over the bread.
11. Press the bread gently into the custard.
12. Let it stand for 25 minutes so the bread can absorb the liquid.
13. Bake for 45–55 minutes, until the top is golden, the center is set, and the center reaches 160°F.
14. Let the bread pudding rest for 15 minutes before serving.

Notes

For a tender pudding, press the bread gently into the custard so it absorbs the liquid evenly. Refrigerate leftovers for up to 3 days; freezer storage is suitable. For a dairy-free version, use unsweetened plant milk and dairy-free white chocolate chips.