Peppermint Bark Bread Pudding Recipe

Peppermint Bark Bread Pudding season is officially here, and this is the dessert I make when I want people to remember Christmas at my house.

This is one of those recipes that feels nostalgic and elevated at the same time — buttery brioche soaked in a warm vanilla-peppermint custard, pockets of melted peppermint bark, and a golden, lightly crisped top that begs to be spooned straight from the pot.

It’s rich without being heavy, festive without being fussy, and best of all, it’s made in one Dutch oven, which means fewer dishes and more time enjoying the holidays (or hiding in the kitchen with a spoon — no judgment).

Why You’ll Love This Peppermint Bark Bread Pudding

• Perfect for the holidays – Christmas morning, dessert after dinner, or a cozy winter brunch
• One-pot dessert – Everything comes together in a Dutch oven
• Make-ahead friendly – Assemble earlier, bake when ready
• Crowd-pleaser – Warm, nostalgic, and just indulgent enough
• Flexible toppings – White chocolate, caramel, sprinkles, or all three

If you love peppermint bark during the holidays, this is the grown-up, cozy-kitchen version of it.

Choosing the Right Dutch Oven

This recipe is a great example of why I love cooking desserts in a high-quality Dutch oven. You need even heat, good retention, and enough surface area to gently cook the custard without scrambling the eggs.

A good Dutch oven isn’t just for stews and braises; it’s a holiday kitchen workhorse.

Ingredients You’ll Need

For the Peppermint Bark Bread Pudding

• 1 Dutch oven
• 4 oz salted butter
• ¾ cup sugar
• 1 cup heavy cream
• ½ teaspoon peppermint extract
• 1 tablespoon vanilla extract
• 3 large eggs, whisked
• 14 oz brioche loaf (about 4 cups), cubed
• 8 pieces peppermint bark, snapped into smaller pieces

For Topping

• Festive sprinkles
• Soft peppermint candy, crushed (avoid hard peppermints)
• Bottled white chocolate sauce
  (Caramel sauce works beautifully too — especially if you want less peppermint sweetness.)

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How to Make Peppermint Bark Bread Pudding

1. Preheat the Oven

Preheat your oven to 350°F.

2. Brown the Butter and Sugar

Place your Dutch oven over medium heat. Melt the butter until golden, then whisk in the sugar. Cook for about 1 minute, just enough to dissolve the sugar and deepen the flavor.

3. Build the Custard

Add the heavy cream and whisk vigorously until smooth. Stir in the peppermint extract and vanilla extract, then lower the heat to very low.

4. Temper the Eggs (Chef Tip)

While whisking rapidly, slowly add the whisked eggs. This gentle heat and constant motion prevent scrambling and give you a silky custard.

5. Add the Brioche

Set the whisk aside and fold in the brioche cubes until fully coated in the custard.

6. Add the Peppermint Bark

Scatter the peppermint bark over the top, tucking pieces down between the bread so you get melted chocolate throughout, not just on top.

7. Bake

Place the Dutch oven uncovered into the oven. Bake for 30–40 minutes, until the top is lightly browned and the center is just set.

8. Finish and Serve

Spoon into bowls and finish with white chocolate sauce, festive sprinkles, and crushed soft peppermint candy if desired.

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Pro Tips for Perfect Bread Pudding

• Use day-old brioche if possible — it absorbs custard better
• Keep the heat low when adding eggs to avoid scrambling
• Don’t overbake — the center should be soft and custardy, not dry
• Soft peppermints only — hard candies don’t melt properly

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Make It Your Own

• Swap white chocolate sauce for salted caramel
• Add a splash of bourbon to the custard for adults
• Use chocolate brioche for extra richness
• Serve with vanilla ice cream for a true holiday dessert moment

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When to Serve This Dessert

• Christmas morning brunch
• Holiday dinner dessert
• Cozy winter weekends
• When you want your house to smell like a Hallmark movie

This is one of those recipes that disappears quickly — and somehow tastes even better the next day.