Decadent Chocolate & Cream Cheese Bread Pudding: Gooey Perfection Recipe

Introduction

This Decadent Chocolate & Cream Cheese Bread Pudding is the ultimate comfort dessert, combining rich chocolate with creamy, tangy cream cheese. Its gooey center and golden top make it an irresistible treat perfect for any occasion.

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: Lightly grease a 9×13 inch baking dish with 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 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 to ensure they are fully submerged and absorb the liquid. Let it sit 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 stir in the cream cheese cubes and 1 cup of the dark chocolate chunks, distributing them evenly throughout the bread mixture.
5. Step 5: Preheat your oven to 350°F (175°C). Sprinkle the remaining 1/2 cup of dark chocolate chunks over the top of the bread pudding.
6. Step 6: Bake for 45-55 minutes, or until the top is golden brown and the center is set but still slightly jiggly when gently shaken. Avoid overbaking to keep the center gooey.
7. Step 7: Remove from the oven and let it cool for 15-20 minutes before serving to allow the creamy center to settle. Serve warm.

Tips & Variations

• For a richer flavor, substitute half of the whole milk with additional heavy cream.
• Use challah or brioche for the best texture, but any sturdy sweet bread will work.
• Try mixing in chopped nuts like pecans or walnuts for added crunch.
• For a fruit twist, add fresh or dried berries before baking.
• Make ahead by soaking the bread overnight in the custard and refrigerating, then bake fresh before serving.

Storage

Store leftover bread pudding covered in the refrigerator for up to 3 days. Reheat gently in the microwave or oven until warm, adding a splash of milk or cream if needed to restore moisture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of bread?

Yes, while brioche or challah yield the best texture, you can use other sweet or sturdy breads like French bread. Avoid very dense or whole grain breads as they may result in a less tender pudding.

How do I know when the bread pudding is done?

The top should be golden brown and the center just set but still slightly jiggly when shaken gently. Overbaking will dry it out, so it’s better to check a few minutes early and let it finish setting as it cools.