Sharing a favorite bread pudding today! My Gooey Chocolate Peppermint Bread Pudding recipe might be the most sinfully delicious dessert I’ve ever had! Perfect for holiday entertaining.
Not even kidding this chocolate peppermint dessert has got all of my favorite components….chocolate, bread and icing. Haha. It turns into this crazy ultra gooey chocolate bread pudding that will have you savoring each and every bite. Can’t wait for you to try it 🙂 Enjoy!
How To Make Bread Pudding?
Bread pudding is made by soaking slightly stale bread in a custard of eggs, egg yolks, milk, and cream, then pressing the mixture into a pan or baking dish, and baking it in an oven until the custard sets up. It’s best served warm and is perfectly good on it’s own, but you can make a proper plated dessert by serving it with a sauce of fruit, caramel, or chocolate. Many people accent the flavor and texture of the pudding itself by adding dried fruit, nuts, berries, zest, extracts, or spices to the mix. With a good base recipe, there’s really no right or wrong when it comes to bread pudding.
Hawaiian Sweet Rolls
Hawaiian Sweet Rolls make some pretty amazing bread pudding. Place your sweet Hawaaian bread cubes into your baking dish.
Prepare your chocolate peppermint egg mixture and pour over your bread cubes.
The bread soaks up all of that goodness 🙂
A little sweet drizzle over the warm pudding.
Some chocolate chunks for good measure.
Can’t stop drooling. Warm and oh so chocolatey.
Tips For Making The Best Bread Pudding
- Use Stale Bread. In order to achieve that perfect, sponge-like consistency in your bread pudding, be sure to use stale bread vs. fresh bread. Fresh bread is just too soft to soak up all the goodness of the custard.
- Avoid whole grain breads. Bread pudding turns out best when you use plain French bread. Don’t have French bread? Then use some other variety of white bread or brioche. Whole grain breads just don’t taste as good, so avoid those “healthy breads” for best tasting results.
- Want those edges all nice and crisp? Don’t skimp on greasing the pan! Use real butter and coat the pan with it before baking. Not only will everything turn out perfectly golden brown, but you’ll have less trouble with the bread sticking to the pan.
- 1 stick butter salted
- 2 cups heavy cream
- 6 large eggs
- 1 1/2 cups granulated sugar
- 1/2 cup unsweetened cocoa powder
- 20 drops peppermint essential oil or 2 teaspoons peppermint extract
- 8 cups cubed sweet Hawaiian bread
- 1 1/2 cups powdered sugar
- 6 tablespoons heavy cream
- 1/2 cup chocolate chunks
- Preheat oven to 350 degrees and lightly spray a 9×13 inch baking dish with cooking spray.
- In a large bowl whisk the melted butter, cream, eggs, sugar, cocoa and peppermint until well combined. Place bread cubes into prepared baking dish then pour chocolate mixture over top. With spoon, press bread to soak up the liquid. Bake for 40 minutes, until set in the middle. Remove and let cool for 10 minutes.
- While the bread pudding is cooling prepare the icing by whisking the powdered sugar and cream until creamy and drizzle consistency. Add more cream if needed to thin out. Drizzle over warm bread pudding and top with chocolate chunks if desired. Serve warm.
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