Introduction

This Decadent Chocolate & Cream Cheese Bread Pudding is a rich and creamy dessert that transforms simple bread into a luxurious treat. Layers of sweet bread soaked in a velvety custard, dotted with cream cheese and dark chocolate chunks, create a gooey, comforting indulgence perfect for any occasion.

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: Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish with butter, then 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 smooth and well combined to make the custard.
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 a moist, gooey center.
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: Sprinkle the remaining 1/2 cup of dark chocolate chunks over the top. Bake for 45-55 minutes, or until the top is golden brown and the center is set but still slightly jiggly when gently shaken. Avoid overbaking to keep the pudding gooey.
Step 6: Remove from the oven and let it cool for 15-20 minutes before serving to allow the creamy center to settle. Serve warm for the best texture and flavor.

Tips & Variations

For extra flavor, add a teaspoon of cinnamon or espresso powder to the custard mixture.
Try swapping dark chocolate chunks for semi-sweet or milk chocolate for different sweetness levels.
If you prefer a nutty crunch, sprinkle chopped toasted pecans or walnuts on top before baking.
Use day-old bread for better absorption of the custard and a less soggy texture.

Storage

Store any leftovers covered tightly in the refrigerator for up to 3 days. Reheat individual portions gently in the microwave or warm in a 325°F (160°C) oven until heated through. Bread pudding is best enjoyed warm for that creamy, gooey texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this bread pudding ahead of time?

Yes, you can prepare the bread soaked in custard the night before and refrigerate it covered. Then add the cream cheese and chocolate before baking the next day for convenience and enhanced flavor.

What if I don’t have cream cheese?

You can substitute mascarpone or ricotta cheese for a similar creamy texture, though the flavor profile will be slightly different but still delicious.

Decadent Chocolate & Cream Cheese Bread Pudding Recipe

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4.5 from 86 reviews

This Decadent Chocolate & Cream Cheese Bread Pudding is a rich and indulgent dessert featuring soft, sweet bread soaked in a creamy custard with pockets of cream cheese and dark chocolate chunks. Baked until golden with a slightly gooey center, this pudding offers a perfect balance of creamy, chocolatey, and comforting textures, making it an ideal treat for any occasion.

Author: Isabella
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 3 hours 5 minutes (including soaking time)
Yield: 8 to 10 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Bread Base

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 and Garnish

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

Prepare the bread: Lightly grease a 9×13 inch baking dish with unsalted butter. Evenly scatter the torn bread pieces in the prepared baking dish, ensuring an even layer for soaking.
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, forming the custard base.
Soak the bread: Pour the custard mixture evenly over the bread in the baking dish. Gently press the bread pieces down to ensure they are fully submerged and absorb the liquid. Allow to sit at room temperature for at least 30 minutes, or better yet, cover and refrigerate for 2 hours or overnight to achieve optimal moisture and a gooey texture.
Add the fillings: After soaking, gently fold the cream cheese cubes and 1 cup of the dark chocolate chunks into the bread and custard mixture, distributing them evenly without breaking the bread.
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 to the touch, indicating a creamy, molten center. Avoid overbaking to maintain gooeyness.
Cool and serve: Remove from the oven and allow the bread pudding to cool for 15 to 20 minutes. This resting time lets the creamy center set perfectly. Serve warm for the best decadent experience.

Notes

Soaking the bread overnight in the custard enhances flavor and moisture.
Use high-quality dark chocolate for a richer chocolate flavor.
Do not overbake to keep the center gooey and moist.
This dessert can be served with whipped cream or a scoop of vanilla ice cream for added indulgence.
Leftovers can be refrigerated and gently reheated.

Keywords: bread pudding, chocolate bread pudding, cream cheese dessert, baked custard, brioche dessert, rich dessert, chocolate chunks, decadent pudding