Decadent Chocolate & Cream Cheese Bread Pudding Recipe

ByElla Hart
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Introduction

This Decadent Chocolate & Cream Cheese Bread Pudding is a rich and comforting dessert that combines soft, custardy bread with pockets of creamy cheese and luscious dark chocolate. Perfect for any occasion, it offers a gooey center and a golden-brown top that will satisfy your sweet tooth.

A close-up view of a rich, flaky pastry with three visible layers: the top layer is golden brown, puffed, and sprinkled with dark chocolate chunks and chips, creating a crunchy texture; the middle layer shows a mix of airy pastry bread with melted dark chocolate spread inside; the bottom layer features creamy, gooey melted cheese, oozing out and mingling with more dark chocolate bits. The pastry rests on a white plate with chocolate chips scattered around its base, placed on a white marbled surface partially covered with an orange cloth. Photo taken with an iphone --ar 4:5 --v 7

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

Instructions

  1. Step 1: Preheat your oven to 350°F (175°C) and 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 the mixture is 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 so they fully absorb the liquid. Let this soak 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: Sprinkle the remaining 1/2 cup of dark chocolate chunks over the top of the bread pudding. Bake for 45-55 minutes, until the top is golden brown and the center is set but still slightly jiggly when shaken gently. Avoid overbaking to maintain a gooey center.
  6. Step 6: Remove from the oven and let the bread pudding cool for 15-20 minutes before serving to allow the creamy center to set. Serve warm for best enjoyment.

Tips & Variations

  • For extra flavor, try adding a tablespoon of espresso powder to the custard mixture to enhance the chocolate notes.
  • Swap cream cheese with mascarpone for a smoother, richer texture.
  • Use bittersweet chocolate chunks for a deeper chocolate taste or milk chocolate for a sweeter finish.
  • If you prefer a crunchy topping, sprinkle chopped nuts like pecans or walnuts before baking.

Storage

Store any leftover bread pudding covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave for about 30 seconds or until warmed through. Avoid reheating for too long to maintain the creamy texture.

How to Serve

A close-up slice of a chocolate croissant sits on a white plate, placed on a white marbled surface with an orange cloth underneath. The croissant has multiple layers of flaky, golden-brown pastry with melted cream cheese filling oozing out from the middle layer. Large dark chocolate chunks and small dark chocolate chips are scattered on and around the croissant, blending into the flaky pastry layers that have a light, airy texture. The croissant looks soft inside with a crisp outer crust. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the bread pudding in advance?

Yes, you can assemble the bread pudding a day before baking. After soaking the bread in the custard, cover and refrigerate it overnight, then bake when ready. This enhances the flavors and texture.

What type of bread works best for bread pudding?

Sweet, dense breads like brioche or challah are ideal because they absorb the custard well and provide a tender, rich base. Avoid very thin or crusty breads that won’t soak up the liquid properly.

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Decadent Chocolate & Cream Cheese Bread Pudding Recipe

★★★★★

4.8 from 124 reviews
  • Author: Ella
  • Total Time: 3 hours 5 minutes (including soaking time)
  • Yield: 8 servings 1x
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Description

This Decadent Chocolate & Cream Cheese Bread Pudding is a rich, comforting dessert that combines the soft, custardy texture of soaked sweet bread with luscious cream cheese and generous chunks of dark chocolate. Baked to golden perfection with a gooey center, it’s an indulgent treat perfect for cozy evenings or special occasions.

Ingredients

Scale

Bread Pudding 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

  • 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

  1. Prepare the bread: Lightly grease a 9×13 inch baking dish with unsalted butter. Scatter the torn bread pieces evenly in the prepared dish to form the base of the pudding.
  2. 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 well combined.
  3. 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 can absorb the custard. Allow it to sit at room temperature for at least 30 minutes or, for best results, cover and refrigerate for 2 hours to overnight for a moist and gooey interior.
  4. Add the fillings: After the soaking period, gently fold in the cream cheese cubes and 1 cup of the dark chocolate chunks, spreading them evenly throughout the bread and custard mixture.
  5. Bake: Preheat your oven to 350°F (175°C). Sprinkle the remaining 1/2 cup of dark chocolate chunks on top of the mixture. Bake the bread pudding for 45-55 minutes until the top is golden brown and the center is set but still slightly jiggly when shaken gently. Avoid overbaking to maintain the gooey center, as the pudding will continue to set while cooling.
  6. Cool and serve: Remove from the oven and let the bread pudding cool for 15-20 minutes. This resting time allows the creamy center to settle perfectly. Serve warm for the best texture and flavor experience.

Notes

  • Use day-old or slightly stale brioche or challah for best texture as it absorbs custard better.
  • Overnight soaking in the fridge intensifies custard absorption, resulting in a moister pudding.
  • Do not overbake; the pudding should be slightly jiggly in the center when taken out to ensure a creamy, gooey finish.
  • Feel free to substitute dark chocolate with semi-sweet or milk chocolate chunks for a different flavor profile.
  • You can prepare this pudding a day ahead and reheat gently before serving.
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: chocolate bread pudding, cream cheese bread pudding, chocolate dessert, baked custard dessert, brioche pudding, challah bread pudding, gooey bread pudding

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