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

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.
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.
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.
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.
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.
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