Introduction

This Decadent Chocolate & Cream Cheese Bread Pudding is a luscious dessert that combines rich chocolate, creamy cheese, and soft, sweet bread. Perfectly gooey in the center and golden on top, it’s an indulgent treat that’s surprisingly easy to make at home.

Decadent Chocolate & Cream Cheese Bread Pudding Recipe - Recipe Image

Ingredients

Sweet bread (like brioche or challah), 1 loaf (about 1 pound), torn into 1-inch pieces
Large eggs, 4
Whole milk, 2 cups
Heavy cream, 1 cup
Granulated sugar, 1/2 cup
Vanilla extract, 2 teaspoons
Salt, 1/4 teaspoon
Cream cheese, 8 ounces, chilled and cut into 1/2-inch cubes
Dark chocolate chunks or chips, 1 1/2 cups, divided
Unsalted butter, for greasing the baking dish

Instructions

Step 1: Lightly grease a 9×13 inch baking dish with 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 well combined and smooth.
Step 3: Pour the custard mixture evenly over the bread in the baking dish. Gently press down on the bread pieces to ensure they are fully submerged and absorb the liquid. Let it 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, gently stir in the cream cheese cubes and 1 cup of the dark chocolate chunks, distributing them evenly throughout the bread mixture.
Step 5: Preheat your oven to 350°F (175°C). Sprinkle the remaining 1/2 cup of dark chocolate chunks over the top of the bread pudding.
Step 6: Bake for 45-55 minutes, or until the top is golden brown and the center is set but still slightly jiggly when gently shaken. Do not overbake to maintain a gooey center.
Step 7: Remove from the oven and let cool for at least 15-20 minutes before serving. Serve warm for the best texture.

Tips & Variations

Use brioche or challah for a richer, softer bread pudding experience.
Allowing the bread to soak overnight in the custard ensures maximum moisture and a wonderfully gooey center.
Try swapping dark chocolate chunks for white or milk chocolate for a different flavor profile.
Adding a pinch of cinnamon or orange zest to the custard can add a nice twist to the flavor.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions gently in the microwave or oven until warm. Avoid overheating to keep the pudding moist and gooey.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of bread for this pudding?

Yes, while brioche and challah are ideal because of their sweetness and texture, other soft breads like French bread can also work. Avoid very dense or flavorless breads to maintain richness.

How do I know when the bread pudding is done baking?

The top should be golden brown and the center should be set but still slightly jiggly when you gently shake the dish. It will firm up more as it cools, so avoid overbaking to preserve a moist, gooey interior.

Decadent Chocolate & Cream Cheese Bread Pudding Recipe

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This Decadent Chocolate & Cream Cheese Bread Pudding is a rich and indulgent dessert featuring soft pieces of brioche or challah soaked in a creamy custard, studded with luscious cream cheese cubes and dark chocolate chunks. Baked to golden perfection with a gooey, creamy center, it’s the ultimate comfort treat perfect for any occasion.

Author: Marco
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 3 hours 10 minutes (including 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

Others

Unsalted butter, for greasing the baking dish

Instructions

Prepare the bread: Lightly grease a 9×13 inch baking dish with unsalted butter. Scatter the torn sweet bread pieces evenly across the dish to create an even base.
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 smooth and well combined, forming a rich custard.
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 absorbing the custard. Allow the mixture to sit at room temperature for a minimum of 30 minutes, or for best results, cover and refrigerate for 2 hours or overnight to develop a moist, gooey texture.
Add the fillings: After soaking, gently fold in the cream cheese cubes and 1 cup of the dark chocolate chunks, evenly distributing them throughout the soaked bread mixture without breaking the bread pieces too much.
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 uncovered for 45 to 55 minutes, or until the top turns golden brown and the center is set but still slightly jiggly when gently shaken, indicating a creamy interior.
Cool and serve: Remove the bread pudding from the oven and allow it to cool for at least 15 to 20 minutes. This cooling period lets the custard finish setting and ensures the center stays gooey and luscious. Serve warm for the best experience.

Notes

Allowing the bread to soak for at least 30 minutes up to overnight is crucial to achieve a moist and gooey interior.
Do not overbake; the pudding should still be slightly jiggly at the center when removed to ensure a creamy texture once cooled.
Using rich bread like brioche or challah enhances the pudding’s flavor and texture.
Chilling the cream cheese before adding helps it hold shape during baking.
Serve warm to enjoy the melty chocolate and creamy filling at its best.

Keywords: bread pudding, chocolate dessert, cream cheese, brioche, challah, custard dessert, gooey bread pudding