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
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 & 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
