Decadent Chocolate & Cream Cheese Bread Pudding Recipe
Introduction
This Decadent Chocolate & Cream Cheese Bread Pudding is a rich and comforting dessert that combines soft, sweet bread with creamy cheese and melted dark chocolate. Perfect for special occasions or cozy nights in, its gooey center and golden top make it irresistible.
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 the bread pieces to fully submerge them and help 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, until the top is golden brown and the center is set but still slightly jiggly when gently shaken. Avoid overbaking to maintain a gooey center.
- Step 7: Remove from the oven and let it cool for at least 15-20 minutes before serving. This resting time allows the creamy center to settle perfectly.
Tips & Variations
- For the best gooey center, allow the bread pudding to soak for several hours or overnight and avoid overbaking.
- Use different types of chocolate such as milk or white chocolate chunks for a sweeter twist.
- Try adding a teaspoon of cinnamon or espresso powder to the custard for extra depth of flavor.
Storage
Store any leftover bread pudding in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave until warm, or gently warm in a preheated oven at 300°F (150°C) for 10-15 minutes. The pudding may firm up when chilled, so reheating helps restore its creamy texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different type of bread?
Yes, brioche and challah work best for their sweetness and texture, but you can substitute with other soft, slightly sweet breads like Hawaiian bread or even croissants.
Do I have to soak the bread overnight?
Soaking for at least 30 minutes is necessary to absorb the custard, but soaking overnight in the refrigerator will yield the best texture with a moist, gooey center.
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Decadent Chocolate & Cream Cheese Bread Pudding Recipe
- Total Time: 3 hours 10 minutes (including soaking time)
- Yield: 8–10 servings 1x
Description
This Decadent Chocolate & Cream Cheese Bread Pudding is a rich and indulgent dessert combining soft, soaked sweet bread with creamy chunks of cream cheese and generous amounts of dark chocolate. Baked to golden perfection with a gooey center, it’s a perfect treat for chocolate lovers seeking a comforting yet elegant dessert.
Ingredients
Bread
- 1 loaf (about 1 pound) sweet bread (like brioche or challah), torn into 1-inch pieces
Custard Mixture
- 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 bread pieces evenly in the prepared dish, ensuring an even layer.
- Make the custard: In a large bowl, whisk together the large eggs, whole milk, heavy cream, granulated sugar, vanilla extract, and salt until the mixture is smooth and well combined.
- Soak the bread: Pour the custard mixture evenly over the bread in the baking dish. Gently press down on the bread pieces so that they fully absorb the liquid. Allow to sit at room temperature for at least 30 minutes, or for best results, cover and refrigerate for 2 hours or overnight to achieve a moist and gooey interior.
- Add the fillings: After soaking, gently fold in the chilled cream cheese cubes and 1 cup of the dark chocolate chunks, distributing them evenly throughout the bread mixture.
- Bake: Preheat the oven to 350°F (175°C). Sprinkle the remaining 1/2 cup of dark chocolate chunks evenly over the top of the bread pudding. Bake uncovered 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 ensure the gooey center; the pudding will continue to set as it cools.
- Cool and Serve: Remove the pudding from the oven and let it cool in the dish for at least 15-20 minutes. This resting time allows the creamy center to settle for the perfect gooey texture. Serve warm for the best flavor and consistency.
Notes
- For the best gooey center, ensure the bread soaks adequately (minimum 30 minutes, ideally 2 hours or overnight).
- Do not overbake; the pudding should be slightly jiggly in the center when removed from the oven.
- The pudding continues to set as it cools, so allow it to rest before serving.
- Use a good quality dark chocolate for rich flavor and texture contrast.
- Butter the baking dish thoroughly to prevent sticking and add flavor.
- Prep Time: 15 minutes
- Cook Time: 45-55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Chocolate bread pudding, cream cheese dessert, baked bread pudding, rich chocolate dessert, gooey bread pudding
