Decadent Chocolate & Cream Cheese Bread Pudding Recipe
This Decadent Chocolate & Cream Cheese Bread Pudding is a luscious dessert combining rich brioche bread soaked in a creamy custard, layered with tangy cream cheese cubes and bittersweet dark chocolate chunks. Baked to a golden-brown perfection with a gooey, soft center, it offers a perfect balance of creamy, sweet, and chocolatey flavors that make it an irresistible treat for any occasion.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 3 hours 5 minutes (including 2 hours soaking time)
- Yield: 8 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
- 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 unsalted butter. Evenly scatter the torn bread pieces into the prepared dish to form an even layer.
- 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 fully combined, forming a rich custard.
- Soak the bread: Pour the custard mixture evenly over the bread pieces in the baking dish. Gently press down on the bread to ensure all pieces are fully submerged and absorb the liquid. Let the mixture sit at room temperature for at least 30 minutes, or preferably cover and refrigerate for 2 hours or overnight to achieve a moist and gooey center.
- Add the fillings: After soaking, gently fold in the cream cheese cubes and 1 cup of the dark chocolate chunks, distributing them evenly throughout the bread and custard mixture.
- Bake: Preheat the oven to 350°F (175°C). Sprinkle the remaining 1/2 cup dark chocolate chunks over the top of the pudding. Bake uncovered for 45-55 minutes, until the top is golden brown and the center is set but still slightly jiggly when shaken gently, avoiding overbaking to keep the center gooey.
- Cool and serve: Remove the bread pudding from the oven and let it cool for at least 15-20 minutes. This allows the creamy center to set perfectly. Serve warm for the best texture and flavor experience.
Notes
- For a more intense chocolate experience, use high-quality bittersweet or semisweet chocolate chunks.
- Overnight soaking in the refrigerator significantly improves the texture by fully hydrating the bread for maximum gooeyness.
- Do not overbake; the pudding should remain slightly jiggly in the center when removed from the oven as it continues to set while cooling.
- Use fresh eggs and full-fat dairy for a richer custard flavor and texture.
- Allow the pudding to rest after baking to enhance the creamy consistency of the filling.
Keywords: Chocolate bread pudding, cream cheese bread pudding, baked custard dessert, brioche dessert, chocolate dessert, gooey bread pudding
