Introduction

This Decadent Chocolate & Cream Cheese Bread Pudding is a rich and indulgent dessert with a delightfully gooey center. Made with sweet bread, creamy custard, luscious cream cheese, and dark chocolate chunks, it’s the perfect treat to impress family and friends.

Decadent Chocolate & Cream Cheese Bread Pudding: Gooey Perfection Recipe - Recipe Image

Ingredients

1 loaf (about 1 pound) sweet bread (such as 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

Step 1: Lightly grease a 9×13 inch baking dish with butter. Scatter the torn bread pieces evenly in the prepared dish.
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.
Step 3: Pour the custard mixture evenly over the bread in the baking dish. Gently press down on the bread pieces to make sure 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.
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.
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.
Step 6: Bake for 45-55 minutes, or until the top is golden brown and the center is set but still slightly jiggly when shaken gently. Avoid overbaking to keep the center gooey.
Step 7: Remove from the oven and let cool for 15-20 minutes before serving. This allows the creamy center to settle and achieve perfect gooeyness. Serve warm.

Tips & Variations

Use brioche or challah for a richer, buttery flavor and softer texture.
Allowing the custard to soak the bread overnight greatly improves moisture and gooeyness.
Swap dark chocolate for semisweet or milk chocolate chips to adjust sweetness to your liking.
Adding a sprinkle of cinnamon or espresso powder to the custard can enhance complexity.
For an extra touch, drizzle caramel or chocolate sauce over the warm pudding before serving.

Storage

Store any leftovers covered tightly in the refrigerator for up to 3 days. To reheat, warm individual portions gently in the microwave for 30-60 seconds or in a 325°F (160°C) oven until heated through. Avoid overheating to maintain the gooey texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of bread for this pudding?

Yes, you can use other sturdy, slightly sweet breads like French bread or even cinnamon raisin bread, but brioche or challah yield the best texture and flavor.

How do I know when the bread pudding is done baking?

The top should be golden brown, and the center should be set but still have a slight jiggle when you gently shake the dish. This ensures the center remains gooey and creamy.