Name: Decadent Chocolate & Cream Cheese Bread Pudding Recipe
Prep time: 15 min
Cook time: 50 min
Total time: 3 h 5 min
Cuisine: American
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

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Introduction

Decadent Chocolate & Cream Cheese Bread Pudding is a rich, comforting dessert that combines the soft sweetness of brioche with creamy cheese and melty dark chocolate. This indulgent treat is perfect for cozy evenings or special occasions.

A thick slice of layered dessert sits on a white plate, resting on a folded brown cloth on a wooden table. The bottom layer is made of dark, melted chocolate that looks rich and smooth. Above that is a creamy white layer with a silky texture mixed with chunks of dark chocolate. The top layer is a golden-brown flaky pastry with some dark toasted spots, and it is topped with several chunks of solid dark chocolate, giving the dessert a mix of soft and crunchy textures. photo taken with an iphone --ar 4:5 --v 7

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. Avoid overbaking to keep a gooey center.
Step 7: Remove from the oven and let it cool for at least 15-20 minutes before serving to allow the creamy center to settle. Serve warm.

Tips & Variations

Use day-old bread for better texture as it absorbs the custard more effectively.
For a nutty crunch, sprinkle chopped toasted pecans or walnuts on top before baking.
Substitute dark chocolate with milk or white chocolate for a different flavor profile.
Adding a splash of bourbon or rum to the custard mixture adds a warm depth of flavor.

Storage

Store any leftovers covered in the refrigerator for up to 3 days. Reheat individual servings gently in the microwave until warm, or warm the entire dish in a 300°F (150°C) oven for about 15 minutes. Bread pudding is best enjoyed fresh but can also be frozen for up to 1 month; thaw overnight in the fridge before reheating.

How to Serve

A close-up view of a croissant cut in half showing three main layers: the flaky, golden-brown outer crust on top with a slightly crispy texture; beneath it, a middle layer of soft, light beige bread mixed with melted dark chocolate chunks; and the bottom layer featuring creamy, melted white cheese oozing out, with extra dark chocolate chips scattered on and around the croissant on a white plate. The plate sits on a white marbled surface with a blurred warm orange cloth in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of bread for this pudding?

Yes, you can use other sweet or neutral breads like French bread or croissants. Avoid very dense or heavily seeded breads as they may not absorb the custard well.

Why is soaking the bread important?

Soaking allows the bread to absorb the custard fully, resulting in a moist and creamy texture. Skipping or shortening this step may cause a dry pudding with uneven custard distribution.