White Chocolate Bread Pudding with Peppermint Stick Ice Cream

This is a sponsored post by Hudsonville, but the text and opinions are all mine. Thank you for supporting brands that make Kylee's Kitchen possible! 

As Thanksgiving approaches, most of us are thinking about cozy gatherings, full plates, and desserts that make everyone linger just a little longer at the table. Bread pudding is one of my favorite holiday desserts because it is comforting, easily made ahead of time, and endlessly adaptable.

This White Chocolate Macadamia Nut Bread Pudding is rich, custardy, and full of texture—especially when served warm with a scoop of Hudsonville Peppermint Stick ice cream. The creamy peppermint melts slightly into the warm pudding, creating a silky, minty sauce that bridges the flavors of Thanksgiving and Christmas in the most delightful way.

Hudsonville’s Peppermint Stick ice cream is a seasonal favorite that feels festive and nostalgic at the same time. It’s studded with crushed peppermint candy pieces and has a creamy peppermint-flavored vanilla base that pairs beautifully with so many desserts. I love that Hudsonville is a family-owned Midwest company, and they make their products with fresh milk and cream from local farms to ensure the ice cream is as creamy as possible.

And here’s the best part: this dessert can be made in a slow cooker or oven, which means you can skip competing for oven space on Thanksgiving Day. This is very important for busy hosts and guests traveling to dinner—just keep it warm or reheat before serving.

Bread pudding tips for the best texture

A few small details make a big difference in bread pudding:

1. Tear, don’t cut the bread

Instead of cutting your bread into cubes, tear it into irregular pieces. The rugged edges create a more interesting, varied texture and helps with custard absorption.

2. Use dry bread.

Dry bread will absorb the custard without turning mushy. Fresh bread tends to disintegrate. I like to dry mine out by leaving it in an even layer on a baking sheet overnight. If you don’t have time for that, bake the bread pieces in the oven at 300 degrees Fahrenheit for about 10 to 15 minutes, or until they feel dry. 

3. Strain the custard.

When you whisk the eggs and cream, strain the mixture over the bread to remove any stringy bits of egg white—this keeps the texture luxuriously smooth.

4. Let it soak.

Give the bread time—at least an hour—to fully absorb the custard before baking or slow cooking. This step ensures every bite is moist and rich.

5. Add texture on top.

A handful of toasted nuts or a brûléed top adds crunch and contrast. If you want to go the brûlée route, just sprinkle some sugar on top and lightly use a kitchen torch on it. 

White Chocolate Bread Pudding with Peppermint Stick Ice Cream

Yield: 8 servings

Prep time: 15 minutes + 1 hour soak

Cook time: 2–3 hours (slow cooker) or 45 minutes (oven)

Ingredients

• 4 large eggs
• ½ cup (100 grams) granulated sugar
• 1 tablespoon vanilla extract
• 2 cups heavy cream
• 2 tablespoons unsalted butter
• 4 cups (about 6 ounces) challah, brioche, or French bread, torn into pieces and dried
• 4 ounces white chocolate, coarsely chopped
• ¾ cup (94 grams) macadamia nuts, chopped and toasted
• 4 ounces white chocolate, grated (for topping)
• Hudsonville Peppermint Stick ice cream, for serving

Directions: Slow Cooker Method

1. In a large bowl, whisk together eggs, sugar, and vanilla. Slowly whisk in heavy cream. Set aside.
2. Use butter to grease a 4- or 5-quart slow cooker. Add the torn bread and chopped white chocolate.
3. Strain the cream mixture over the bread and gently stir to coat. Let stand for 1 hour.
4. Sprinkle toasted macadamia nuts on top.
5. Cover and cook on low for 2 to 3 hours, or until the pudding is mostly set but still slightly jiggly and the edges are starting to turn golden brown. The middle should register about 160 to 170 degrees Fahrenheit.
6. Sprinkle with grated white chocolate and let cool for 20 minutes.
7. Serve warm with Hudsonville Peppermint Stick ice cream.

Directions: Oven Method

1. Preheat oven to 375°F.
2. In a large bowl, whisk together eggs, sugar, and vanilla. Slowly whisk in heavy cream. Set aside.
3. Use butter to grease a 2-quart baking dish. Add the torn bread and chopped white chocolate.
4. Strain the cream mixture over the bread and stir gently to coat. Let stand for 1 hour.
5. Sprinkle toasted macadamia nuts on top.
6. Bake uncovered for 40–45 minutes, until puffed and golden, and the center is just set. The middle should register about 160 to 170 degrees Fahrenheit.
7. Sprinkle with grated white chocolate and let cool for 20 minutes.
8. Serve warm with Hudsonville Peppermint Stick ice cream.

Look for Hudsonville Peppermint Stick ice cream in the freezer aisle at your local grocery store. You can find it at Meijer in central Indiana. It’s a seasonal flavor, so be sure to grab it while it’s available. You can also visit Hudsonville’s scoop locator tool to find stores near you and explore more of their flavors.