Decadent Chocolate & Cream Cheese Bread Pudding: Gooey Perfection Recipe
This Decadent Chocolate & Cream Cheese Bread Pudding is a luscious dessert featuring rich cream cheese and dark chocolate chunks baked into a custardy base made from brioche or challah bread. The bread soaks in a smooth custard mixture, creating a moist, gooey center contrasted by a golden, slightly crisp top. Perfect for a cozy treat or special occasion, this pudding balances creamy, sweet, and chocolatey flavors in every bite.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 3 hours 5 minutes (includes soaking time)
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Bread Base
- Sweet bread (like brioche or challah), 1 loaf (about 1 pound), torn into 1-inch pieces
Custard Mixture
- Large eggs, 4
- Whole milk, 2 cups
- Heavy cream, 1 cup
- Granulated sugar, 1/2 cup
- Vanilla extract, 2 teaspoons
- Salt, 1/4 teaspoon
Fillings
- Cream cheese, 8 ounces, chilled and cut into 1/2-inch cubes
- Dark chocolate chunks or chips, 1 1/2 cups, divided
Other
- Unsalted butter, for greasing the baking dish
Instructions
- Prepare the bread: Lightly grease a 9×13 inch baking dish with unsalted butter. Evenly scatter the torn bread pieces in the prepared dish, ensuring a uniform layer.
- Make the custard: In a large bowl, vigorously whisk together the eggs, whole milk, heavy cream, granulated sugar, vanilla extract, and salt until the mixture is smooth and evenly combined.
- Soak the bread: Pour the custard evenly over the bread pieces in the baking dish. Gently press down on the bread with your hands or a spatula so all pieces are submerged and can absorb the custard. Let the dish sit at room temperature for at least 30 minutes to allow soaking, or cover and refrigerate for 2 hours to overnight for optimal moisture and a gooey texture.
- Add the fillings: After the soaking period, gently fold in the chilled cream cheese cubes and 1 cup of the dark chocolate chunks, distributing them evenly throughout the bread and custard mixture.
- Bake: Preheat the oven to 350°F (175°C). Sprinkle the remaining 1/2 cup of dark chocolate chunks evenly over the top of the pudding. Bake for 45 to 55 minutes, or until the surface turns golden brown and the center is mostly set but still slightly jiggly when gently shaken. Avoid overbaking to retain the gooey center.
- Cool and serve: Remove the bread pudding from the oven and let it cool in the baking dish for 15 to 20 minutes. This resting period helps the center fully set while preserving its creamy, gooey consistency. Serve warm for the best experience.
Notes
- Use brioche or challah bread for the best texture and flavor.
- For the gooey center, don’t skip the soaking time—longer soaking yields a moister pudding.
- Do not overbake; the pudding will finish setting as it cools.
- You can prepare the pudding a day ahead and bake it fresh before serving.
- Serve warm with whipped cream or a scoop of vanilla ice cream for extra indulgence.
Keywords: Chocolate bread pudding, Cream cheese bread pudding, Decadent dessert, Gooey bread pudding, Brioche pudding, Chocolate custard dessert
