Chocolate & Cream Cheese Bread Pudding

This decadent chocolate and cream cheese bread pudding is one of those desserts that feels indulgent yet comforting all at once. Rich with layers of melty chocolate and creamy cheese, it’s a perfect way to turn a simple loaf of sweet bread into a memorable treat for any occasion.

I first made this on a chilly autumn afternoon and quickly realized why warm gooey bread pudding is a soul-soother. It became a favorite for cozy family gatherings and easy dessert nights.

Ingredients

• Sweet bread: such as brioche or challah about one pound torn into pieces for a soft absorbent base
• Large eggs: to set the custard and add richness
• Whole milk: provides creaminess and balances the custard texture
• Heavy cream: increases indulgence and creates a silky mouthfeel
• Granulated sugar: to sweeten without overpowering
• Vanilla extract: for fruity aromatic depth
• Salt: just a pinch to brighten and enhance flavors
• Cream cheese: chilled and cubed to add tangy richness amid the sweetness
• Dark chocolate chunks or chips: provide pockets of melty chocolate throughout
• Unsalted butter: to grease the pan for easy release and a hint of buttery flavor

Step-by-Step Instructions

Slightly grease the baking dish:

Lightly rub unsalted butter over a nine by thirteen inch baking dish so the pudding won’t stick and gains subtle buttery notes

Tear the bread and scatter evenly:

Tear about one loaf of sweet bread into roughly one inch pieces and place them evenly in your buttered dish creating your pudding base

Whisk custard:

In a large bowl whisk together four eggs two cups whole milk one cup heavy cream half a cup granulated sugar two teaspoons vanilla extract and a quarter teaspoon salt until smooth and well combined

Pour custard over the bread:

Pour the custard mixture over the bread pieces in the dish gently pressing down to ensure every piece is soaked deeply to guarantee a creamy interior

Let soak:

Allow the bread and custard to sit at room temperature for at least 30 minutes or cover and refrigerate for longer up to overnight. This soaking step is crucial for achieving that moist gooey texture without dryness

Add cream cheese and chocolate chunks:

After soaking gently fold in the eight ounces of chilled cubed cream cheese along with one cup of dark chocolate chunks stirring just enough to distribute them evenly

Preheat oven and top with chocolate:

Preheat the oven to three hundred fifty degrees Fahrenheit or one hundred seventy five Celsius. Sprinkle the remaining half cup of chocolate chunks over the top to create a tempting melting chocolate crust

Bake until golden and set:

Bake the pudding for forty five to fifty five minutes until the top is golden brown and the center is mostly set yet still slightly jiggly to maintain that luscious gooey center

Cool before serving:

Remove from the oven and let cool for fifteen to twenty minutes. Cooling allows the creamy center to firm slightly so each warm bite stays wonderfully silky without being runny

I adore the way cream cheese pockets melt into the pudding creating little tangy surprises in every bite. One of my most cherished memories is baking this with family during holiday gatherings; the smell filling the house while everyone eagerly waited for just the right moment to dig in.

Storage tips

Store leftover bread pudding covered tightly in the refrigerator for up to three days. Reheat gently in the oven or microwave until warmed through but not too hot or the cream cheese texture can change. You can also freeze leftovers for up to one month wrapped well in foil and plastic wrap and thaw in the fridge before reheating.

Ingredient substitutions

If you do not have cream cheese you can substitute mascarpone for similar richness or ricotta for a lighter texture but it won’t have quite the same tang. For the bread feel free to use any sweet soft loaf you prefer such as Hawaiian rolls or a slightly stale croissant for extra buttery notes. Milk and cream can be swapped for half and half if that’s what you have on hand. Dark chocolate chunks can be subbed with semi-sweet chips or even chopped good quality milk chocolate.

Serving suggestions

Serve warm with a simple dusting of powdered sugar or a drizzle of caramel sauce for added indulgence. A scoop of vanilla ice cream or whipped cream alongside balances the richness beautifully. This pudding is fantastic as a decadent brunch dessert or after dinner treat.

Frequently Asked Questions

What type of bread works best for this dish?

Sweet breads like brioche or challah are ideal due to their soft texture and subtle sweetness, which soak up the custard well without falling apart.

Why is soaking the bread important?

Soaking allows the bread to absorb the custard fully, resulting in a moist interior and preventing dryness after baking.

How can I achieve the gooey center?

Ensure the bread soaks for at least 30 minutes (or optimally overnight) and avoid overbaking, removing it while the center is still slightly jiggly.

Can I substitute cream cheese with another ingredient?

Cream cheese adds creaminess and tang; alternatives like mascarpone or ricotta can be used but will slightly alter the texture and flavor.

What type of chocolate is recommended?

Dark chocolate chunks or chips are best for a rich, slightly bitter contrast that balances the sweetness of the custard and bread.