Peppermint Bark Bread Pudding Recipe
A cozy holiday bread pudding made with buttery brioche soaked in vanilla-peppermint custard and studded with melted peppermint bark, all baked in a Dutch oven until golden. Finished with white chocolate drizzle and festive toppings, it’s the perfect Christmas dessert served warm.
Servings 4
Calories 587kcal
Equipment
- 1 Dutch Oven
Ingredients
- 4 oz. salted butter
- ¾ c. sugar
- 1 cup heavy cream
- ½ teaspoon peppermint extract
- 1 tablespoon vanilla extract
- 3 large eggs whisked
- 14 oz. loaf of brioche about 4 cups, cubed
- 8 pieces of peppermint bark snap into smaller pieces
Top Bread Pudding With:
- Festive sprinkles
- Soft peppermint candy crushed (not hard peppermints)
- Bottled white chocolate sauce can also use a nice caramel sauce
Instructions
- Preheat oven to 350°.
- In the dutch oven over medium heat melt the butter to golden and whisk in the sugar. Cook for 1 minute.
- Add cream and stir vigorously. Add both extracts and whisk well. Lower the heat to very low.
- While whisking rapidly, add the whisked eggs.
- Put down the whisk and pour in the brioche cubes, folding well into the sauce with a spatula.
- Top with peppermint bark, I like to tuck peppermint bark throughout the bread pudding as well.
- Place into the oven, without the lid, and cook 30-40 minutes. You want the top lightly browned.
- Remove and plate into bowls, top with a drizzle of white chocolate sauce and sprinkle with sprinkles and soft peppermint candies if desired.
Nutrition
Calories: 587kcal | Carbohydrates: 46g | Protein: 2g | Fat: 45g | Saturated Fat: 28g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 128mg | Sodium: 199mg | Potassium: 70mg | Sugar: 46g | Vitamin A: 1583IU | Vitamin C: 0.4mg | Calcium: 47mg | Iron: 0.1mg