Decadent Chocolate & Cream Cheese Bread Pudding Recipe

Introduction

This Decadent Chocolate & Cream Cheese Bread Pudding is a rich, comforting dessert perfect for any occasion. Soft, sweet bread soaks up a creamy custard, then melts together with luscious cream cheese and dark chocolate for an irresistible treat.

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

1. Step 1: Lightly grease a 9×13 inch baking dish with unsalted butter. Scatter the torn bread pieces evenly in the prepared dish.
2. 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.
3. Step 3: Pour the custard mixture evenly over the bread in the baking dish. Gently press down on the bread pieces to ensure they absorb the liquid fully. Let it sit at room temperature for at least 30 minutes, or cover and refrigerate for 2 hours or overnight for best results.
4. Step 4: After soaking, gently fold in the cream cheese cubes and 1 cup of the dark chocolate chunks, distributing them evenly throughout the bread mixture.
5. 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 pudding. Bake for 45-55 minutes, or until the top is golden and the center is set but still slightly jiggly when shaken gently.
6. Step 6: Remove the bread pudding from the oven and let it cool for 15-20 minutes before serving. This resting time allows the creamy center to set and achieve a perfect gooey texture. Serve warm.

Tips & Variations

• Using brioche or challah gives the pudding a tender, rich texture, but any sweet bread will work well.
• For a different flavor, try mixing in white chocolate or adding a pinch of cinnamon to the custard.
• Letting the bread soak overnight in the refrigerator ensures the custard fully absorbs, making the pudding extra moist.
• To make individual servings, bake in ramekins for about 30-35 minutes.

Storage

Store any leftover bread pudding covered in the refrigerator for up to 3 days. To reheat, warm individual portions in the microwave or oven until heated through. The pudding can also be frozen for up to one month; thaw in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of bread for this pudding?

Yes, while brioche or challah is ideal for its sweetness and texture, other sweet breads or even sturdy artisan bread can be used. Avoid very dense or crusty breads as they may not soak as well.

How do I know when the bread pudding is done baking?

The top should be golden brown and the center mostly set but still slightly jiggly. Overbaking can dry out the pudding, so a slight wobble in the center is perfect because it will firm up as it cools.