Decadent Chocolate & Cream Cheese Bread Pudding Recipe
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.
- 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
