Decadent Chocolate Cream Cheese (Print Version)
# Ingredients:
→ Bread
01 -
1 loaf sweet bread (brioche or challah), about 454 g, torn into 2.5 cm pieces
→ Custard
02 -
4 large eggs
03 -
473 ml whole milk
04 -
237 ml heavy cream
05 -
100 g granulated sugar
06 -
2 teaspoons vanilla extract
07 -
1.25 ml salt
→ Fillings
08 -
227 g cream cheese, chilled and cut into 1.25 cm cubes
09 -
225 g dark chocolate chunks or chips, divided
→ Others
10 -
Unsalted butter, for greasing the baking dish
# Instructions:
01 -
Lightly grease a 9x13 inch (23x33 cm) baking dish with unsalted butter. Evenly scatter the torn bread pieces in the prepared dish.
02 -
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.
03 -
Pour the custard evenly over the bread pieces. Gently press the bread down to ensure full absorption. Allow to soak at room temperature for at least 30 minutes or refrigerate covered for 2 hours to overnight for optimal moisture and a gooey center.
04 -
After soaking, gently fold in the cream cheese cubes and 1 cup (150 g) of the dark chocolate chunks, distributing them evenly throughout.
05 -
Preheat the oven to 175°C (350°F). Sprinkle the remaining 1/2 cup (75 g) of dark chocolate chunks on top. Bake for 45-55 minutes until the top is golden brown and the center is set but slightly jiggly.
06 -
Remove from the oven and allow to cool for 15-20 minutes to let the center fully set for that perfect gooey texture. Serve warm.
# Notes:
01 -
Ensure adequate soaking time and avoid overbaking to achieve a moist and gooey interior; the pudding will continue to set as it cools.