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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
Cook Time 1 hour 5 minutes
Standing and resting 40 minutes
Total Time 2 hours 5 minutes
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.