Decadent Chocolate & Cream Cheese Bread Pudding: Gooey Perfection Recipe
Introduction
This decadent Chocolate & Cream Cheese Bread Pudding is pure comfort in every bite. With a rich custard soaking sweet bread, pockets of creamy cheese, and melted dark chocolate, it’s a gooey dessert that feels indulgent yet simple to make.
Ingredients
- 1 loaf sweet bread (like brioche or challah), about 1 pound, 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
Instructions
- Step 1: Lightly grease a 9×13 inch baking dish with butter. Spread the torn bread pieces evenly in the prepared dish.
- Step 2: In a large bowl, whisk together the eggs, whole milk, heavy cream, sugar, vanilla extract, and salt until smooth and well combined.
- Step 3: Pour the custard mixture evenly over the bread. Gently press the bread pieces to fully submerge them. Let the mixture soak at room temperature for at least 30 minutes, or cover and refrigerate for 2 hours to overnight for a moister pudding.
- Step 4: After soaking, gently fold in the cream cheese cubes and 1 cup of dark chocolate chunks to distribute throughout the bread.
- Step 5: Preheat your oven to 350°F (175°C). Sprinkle the remaining 1/2 cup of chocolate chunks evenly over the top.
- Step 6: Bake for 45-55 minutes until the top is golden and the center is set but still slightly jiggly when shaken gently. Avoid overbaking to keep a gooey center.
- Step 7: Let the bread pudding cool for 15-20 minutes before serving to allow the creamy center to settle. Serve warm and enjoy.
Tips & Variations
- For extra flavor, try adding a teaspoon of cinnamon or orange zest to the custard mixture.
- Use leftover or day-old bread for better absorption of the custard.
- Swap dark chocolate for milk chocolate or white chocolate chips for a different taste.
- If you prefer a less rich dessert, use half-and-half instead of heavy cream.
- Letting the pudding soak overnight in the fridge enhances the gooey texture inside.
Storage
Store any leftover bread pudding covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave for 30-60 seconds or warm in a 300°F (150°C) oven until heated through. Avoid overheating to maintain the creamy texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different type of bread?
Yes, brioche or challah works best due to their rich texture, but other sweet breads or even sturdy white bread can be used. Avoid very dense or crusty breads that won’t absorb custard well.
How do I know when the bread pudding is done baking?
The top should be golden brown and the center set but still slightly jiggly when you gently shake the dish. It will continue to firm up as it cools, ensuring a gooey and soft middle.
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Decadent Chocolate & Cream Cheese Bread Pudding: Gooey Perfection Recipe
- Total Time: 3 hours 5 minutes (including soaking time)
- Yield: 8 servings 1x
Description
This decadent Chocolate & Cream Cheese Bread Pudding combines soft, sweet bread with a rich, creamy custard, gooey cream cheese cubes, and melted dark chocolate chunks. Baked to golden perfection with a moist and indulgently gooey center, it’s a perfect dessert to delight chocolate lovers and bread pudding enthusiasts alike.
Ingredients
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 & Toppings
- 8 ounces cream cheese, chilled and cut into 1/2-inch cubes
- 1 1/2 cups dark chocolate chunks or chips, divided (1 cup for mixing in, 1/2 cup for topping)
Other
- 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 in the prepared dish to create the base of the pudding.
- 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 the custard.
- Soak the bread: Pour the custard mixture evenly over the bread in the baking dish. Gently press the bread pieces down to immerse them fully and help them absorb the custard. Let it soak at room temperature for at least 30 minutes, or for best results, cover and refrigerate for 2 hours to overnight. This soaking step is essential to achieve a moist, luscious interior.
- Add the fillings: After the soaking period, gently fold in the cream cheese cubes and 1 cup of the dark chocolate chunks, distributing them evenly throughout the soaked 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 pudding. Bake for 45 to 55 minutes, or until the top is golden brown and the center is set but still slightly jiggly when you gently shake the dish. Avoid overbaking to maintain the gooey center.
- Cool and serve: Remove the bread pudding from the oven and let it cool for at least 15 to 20 minutes. This cooling time allows the creamy center to settle into the perfect gooey texture. Serve warm and enjoy this indulgent dessert.
Notes
- Ensure adequate soaking time from 30 minutes up to overnight for a moist pudding with a gooey center.
- Do not overbake; the pudding will continue to set slightly as it cools, preserving its creamy texture.
- You can use either brioche or challah bread for best results due to their softness and sweetness.
- Serve warm to fully enjoy the melted chocolate and creamy texture.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: chocolate bread pudding, cream cheese dessert, gooey bread pudding, baked dessert, chocolate custard pudding
