Indulge in this rich chocolate-peppermint bread pudding layered with molten chocolate, peppermint swirls, and a cocoa dusting. The perfect holiday dessert that pairs beautifully with coffee or wine.
Why This Recipe Works
⏰ Time-Saving
Use day-old bread and pantry staples for a quick holiday dessert.
💰 Cost-Effective
Repurpose stale bread into a gourmet dessert for less than $3 per serving.
👥 Crowd-Pleasing
The chocolate-peppermint combo delights both traditionalists and adventurous eaters.
🌟 Make-Ahead
Chill the assembled pudding for up to 24 hours before baking.
Ingredient Notes & Substitutions
Sourdough Bread
Absorbs liquid better than white bread for richer flavor.
Substitute: Brioche or French bread
Caramel Sauce
Creates the signature molten center when combined with chocolate.
Substitute: Brown sugar syrup (1:1 ratio)
Peppermint Extract
Adds festive flavor without overpowering the chocolate.
Substitute: Crushed candy canes (1/2 tsp)
✨ Chocolate Layering
Sprinkle chocolate chips in layers to create a gooey center when baked.
🔥 Caramel Technique
Drizzle caramel before baking to ensure even melting and caramelization.
🌿 Peppermint Balance
Add 1/2 tsp peppermint extract to custard for perfect flavor without bitterness.
❄️ Chilling Tip
Chill assembled pudding for 2 hours before baking for cleaner slices.
Peppermint Swirl Version
Drizzle with peppermint sauce before serving for extra flavor.
Chocolate Lava Version
Add 1/4 cup chocolate chips to custard for a lava center.
Vegan Adaptation
Use plant-based milk, vegan chocolate, and substitute egg with 1/4 cup flaxseed mixture.
Mini Bites Version
Portion into ramekins for individual holiday desserts.
Serving Suggestions & Pairings
🍽️ Best Served With:
- Vanilla ice cream with chocolate sauce
- Dark chocolate truffles on the side
- Peppermint-infused coffee or hot cocoa
🍷 Drink Pairings:
Pair with spiced chai, red wine, or eggnog for a festive touch.
Make-Ahead Instructions & Storage
Make-Ahead Tips
Assemble 24 hours in advance and refrigerate until baking.
Refrigerator Storage
Store leftovers in airtight container for up to 3 days.
Freezer Storage
Freeze unbaked pudding for up to 2 months. Thaw overnight before baking.
Reheating Instructions
Reheat individual portions in microwave for 30-45 seconds.
Troubleshooting & Common Questions
Q: How to prevent dry texture?
A: Use day-old bread and avoid overbaking. The caramel helps maintain moisture.
Q: Can I use fresh bread?
A: Yes, but toast slices briefly to remove moisture before soaking.
Q: How to achieve perfect molten center?
A: Chill pudding before baking and avoid overcooking.
Q: What if pudding is too runny?
A: Add 1/4 cup breadcrumbs to the custard mixture to thicken.
Final Thoughts
This chocolate-peppermint bread pudding brings together the best of holiday flavors in a single decadent bite. The molten chocolate center and peppermint swirls create a show-stopping dessert that's sure to impress guests. For best Pinterest visibility, post this dessert pin as part of a complete meal series over 5-7 days: start with the main dish, followed by complementary sides, finishing with this perfect holiday finale.
Whether you're a seasoned baker or just looking for an easy yet impressive dessert, this recipe delivers all the holiday cheer in every rich, chocolatey bite.
