Decadent Chocolate & Cream Cheese Bread Pudding Recipe
Introduction
Decadent Chocolate & Cream Cheese Bread Pudding is a rich and comforting dessert that combines soft, sweet bread with creamy cheese and melty dark chocolate. Perfect for a cozy night in or a special occasion, this pudding offers a gooey, luscious center that’s hard to resist.
Ingredients
- 1 loaf (about 1 pound) sweet bread (like brioche or challah), torn into 1-inch pieces
- 4 large eggs
- 2 cups whole milk
- 1 cup heavy cream
- 1/2 cup granulated sugar
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 8 ounces cream cheese, chilled and cut into 1/2-inch cubes
- 1 1/2 cups dark chocolate chunks or chips, divided
- Unsalted butter, for greasing the baking dish
Instructions
- Step 1: Lightly grease a 9×13 inch baking dish with unsalted butter. Scatter the torn bread pieces evenly in the prepared dish.
- Step 2: In a large bowl, whisk together the eggs, whole milk, heavy cream, sugar, vanilla extract, and salt until smooth and well combined.
- Step 3: Pour the custard mixture evenly over the bread in the baking dish. Gently press the bread down so it soaks up the liquid. Let it sit at room temperature for at least 30 minutes, or cover and refrigerate for 2 hours to overnight for the best results.
- Step 4: After soaking, gently fold in the cream cheese cubes and 1 cup of the dark chocolate chunks, distributing them evenly throughout.
- Step 5: Preheat your oven to 350°F (175°C). Sprinkle the remaining 1/2 cup of dark chocolate chunks on top of the pudding.
- Step 6: Bake for 45-55 minutes, until the top is golden brown and the center is mostly set but still slightly jiggly when shaken gently.
- Step 7: Remove from the oven and let cool for 15-20 minutes before serving to allow the center to settle into a perfect gooey texture. Serve warm.
Tips & Variations
- For extra flavor, sprinkle a little cinnamon or espresso powder into the custard mixture.
- Use day-old bread for better absorption and texture.
- Swap dark chocolate for white or milk chocolate chunks for a different chocolate experience.
- For a boozy twist, add 1-2 tablespoons of bourbon or rum to the custard before pouring over the bread.
- Letting the bread soak overnight in the fridge improves moisture and texture significantly.
Storage
Store any leftover bread pudding covered in the refrigerator for up to 3 days. Reheat gently in the microwave or oven until warm. Avoid overcooking on reheating to maintain the moist and gooey center.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of bread instead of brioche or challah?
Yes, any sweet, soft bread like French bread or even croissants will work. Avoid very dense or crusty breads as they may not absorb the custard as well.
How do I know when the bread pudding is fully cooked?
The top should be golden brown and the center mostly set but still slightly jiggly when you gently shake the dish. It will firm up more as it cools, giving you that ideal gooey texture.
PrintDecadent Chocolate & Cream Cheese Bread Pudding Recipe
This Decadent Chocolate & Cream Cheese Bread Pudding is a rich and indulgent dessert that combines soft, sweet bread soaked in a creamy custard with luscious cream cheese cubes and rich dark chocolate chunks. Baked to golden perfection, it offers a gooey center and a perfectly set top, ideal for a comforting treat or a special occasion dessert.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 3 hours 5 minutes (including soaking time)
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Bread
- 1 loaf sweet bread (such as brioche or challah), about 1 pound, torn into 1-inch pieces
Custard
- 4 large eggs
- 2 cups whole milk
- 1 cup heavy cream
- 1/2 cup granulated sugar
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
Fillings
- 8 ounces cream cheese, chilled and cut into 1/2-inch cubes
- 1 1/2 cups dark chocolate chunks or chips, divided
Other
- Unsalted butter, for greasing the baking dish
Instructions
- Prepare the bread: Lightly grease a 9×13 inch baking dish with unsalted butter. Evenly scatter the torn bread pieces across the bottom of the dish to create an even layer.
- Make the custard: In a large mixing bowl, whisk together the eggs, whole milk, heavy cream, granulated sugar, vanilla extract, and salt until the mixture is smooth and fully combined.
- Soak the bread: Pour the custard evenly over the bread pieces in the baking dish. Gently press down on the bread to ensure it is fully submerged and absorbs the custard. Let the bread soak at room temperature for at least 30 minutes, or cover and refrigerate for 2 hours or overnight to achieve a moist, gooey interior.
- Add the fillings: After soaking, gently fold the chilled cream cheese cubes and 1 cup of dark chocolate chunks into the bread mixture, distributing them evenly throughout.
- Bake: Preheat your oven to 350°F (175°C). Sprinkle the remaining 1/2 cup of dark chocolate chunks evenly over the top of the pudding. Bake for 45 to 55 minutes until the top is golden brown and the center is set but still slightly jiggly when shaken gently, taking care not to overbake to preserve the gooey center.
- Cool and serve: Remove the dish from the oven and let the bread pudding cool for at least 15 to 20 minutes. This resting time allows the creamy center to firm up to the perfect gooey texture. Serve warm for the best taste experience.
Notes
- For best flavor and texture, use day-old brioche or challah bread.
- Refrigerating the soaked bread overnight deepens the custard flavor and enhances moistness.
- Do not overbake; the center should remain slightly jiggly before cooling to achieve the gooey texture.
- Serve warm with whipped cream or a drizzle of caramel sauce for an extra indulgence.
- Make sure cream cheese cubes are chilled to prevent them from melting too quickly during baking.
Keywords: chocolate bread pudding, cream cheese dessert, custard bread pudding, chocolate chunks, brioche pudding, indulgent dessert
