Introduction

This Decadent Chocolate & Cream Cheese Bread Pudding is a luscious dessert that combines rich chocolate chunks with tangy cream cheese in a tender, custardy bread base. Perfect for cozy evenings or special occasions, it delivers a gooey center and golden top that’s sure to please any sweet tooth.

Decadent Chocolate & Cream Cheese Bread Pudding Recipe - Recipe Image

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, granulated sugar, vanilla extract, and salt until fully combined and smooth.
Step 3: Pour the custard mixture evenly over the bread in the baking dish. Gently press down the bread pieces to ensure they absorb the liquid. Let sit at room temperature for at least 30 minutes, or cover and refrigerate for 2 hours or overnight for best results.
Step 4: After soaking, stir in the cream cheese cubes and 1 cup of the dark chocolate chunks evenly throughout the bread mixture.
Step 5: Preheat the oven to 350°F (175°C). Sprinkle the remaining 1/2 cup of dark chocolate chunks over the top of the pudding.
Step 6: Bake for 45-55 minutes until the top is golden brown and the center is set but still slightly jiggly when gently shaken. Avoid overbaking to keep a gooey center.
Step 7: Remove from oven and let cool for 15-20 minutes before serving to allow the center to set perfectly. Serve warm.

Tips & Variations

For even richer flavor, use a combination of dark and semi-sweet chocolate chunks.
Let the pudding soak overnight in the fridge for a moister and more flavorful result.
Swap cream cheese with mascarpone for a creamier texture.
Serve with a drizzle of caramel sauce or fresh berries for added contrast.

Storage

Store any leftovers covered in the refrigerator for up to 3 days. To reheat, warm portions gently in the microwave or oven until heated through, being careful not to overcook and dry out the pudding.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of bread?

Yes, brioche or challah works best for a rich texture, but you can substitute with other sweet breads or even sturdy white bread. Avoid slices that are too dense or dry.

How do I keep the pudding gooey in the center?

The key is proper soaking time (at least 30 minutes, ideally longer) and not overbaking. The pudding should still jiggle slightly in the center when you remove it from the oven as it will continue to set while cooling.

Decadent Chocolate & Cream Cheese Bread Pudding Recipe

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4.9 from 95 reviews

This Decadent Chocolate & Cream Cheese Bread Pudding is a rich, comforting dessert featuring torn sweet bread soaked in a creamy custard, studded with cubes of cream cheese and chunks of dark chocolate. Baked to a golden brown with a delectably gooey center, this bread pudding is perfect for those craving a luscious, warm treat with a perfect balance of chocolate and cream cheese flavors.

Author: Stella
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 3 hours 5 minutes (including 2-hour soaking time)
Yield: 8 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Bread

1 loaf (about 1 pound) sweet bread (like brioche or challah), 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 butter. Scatter the torn bread pieces evenly in the prepared dish to form the base of your pudding.
Make the custard: In a large bowl, whisk together the eggs, whole milk, heavy cream, granulated sugar, vanilla extract, and salt until the mixture is well combined and smooth. This custard will soak the bread, giving the pudding its creamy texture.
Soak the bread: Pour the custard evenly over the bread pieces in the baking dish. Gently press down on the bread to ensure it absorbs the liquid fully. Let it sit uncovered at room temperature for at least 30 minutes, or for best results, cover and refrigerate for 2 hours or overnight. This soaking step is crucial for ensuring the interior is moist and gooey rather than dry.
Add the fillings: After soaking, gently fold in the cream cheese cubes and 1 cup of the dark chocolate chunks into the soaked bread mixture, distributing them evenly throughout the pudding.
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 45-55 minutes until the top is golden brown and the center is set but slightly jiggly when gently shaken. Avoid overbaking to maintain a gooey center, as the pudding will continue to firm up as it cools.
Cool and Serve: Remove the bread pudding from the oven and let it cool for 15-20 minutes. This resting time allows the creamy center to set perfectly. Serve warm and enjoy the rich, gooey texture and chocolatey flavor.

Notes

For the best gooey center, allow adequate soaking time of at least 30 minutes or up to overnight in the refrigerator.
Do not overbake; the pudding should be slightly jiggly when removed from the oven as it will continue to set while cooling.
Using sweet bread like brioche or challah enhances the pudding’s richness and texture.
Chilling and cutting the cream cheese into small cubes prevents it from melting entirely and helps maintain delightful pockets of creaminess.

Keywords: Chocolate bread pudding, cream cheese, dessert, baked pudding, chocolate chunks, sweet bread, brioche dessert