Decadent Chocolate & Cream Cheese Bread Pudding: Gooey Perfection Recipe
This Decadent Chocolate & Cream Cheese Bread Pudding offers a rich, gooey dessert experience combining soft, soaked brioche bread with creamy cream cheese and dark chocolate chunks. The custard-soaked bread bakes into a golden-brown top with a luscious, slightly jiggly center that delivers comforting warmth and indulgent texture, perfect for any special occasion or cozy treat.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 3 hours 10 minutes (including 2-hour soak time)
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Bread Base
- 1 loaf sweet bread (like brioche or challah), about 1 pound, torn into 1-inch pieces
Custard Mixture
- 4 large eggs
- 2 cups whole milk
- 1 cup heavy cream
- 1/2 cup granulated sugar
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
Fillings
- 8 ounces cream cheese, chilled and cut into 1/2-inch cubes
- 1 1/2 cups dark chocolate chunks or chips, 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 1-inch pieces of sweet bread (brioche or challah) across the bottom of the dish, creating an even layer.
- Make the Custard: In a large bowl, whisk together the 4 large eggs, 2 cups whole milk, 1 cup heavy cream, 1/2 cup granulated sugar, 2 teaspoons vanilla extract, and 1/4 teaspoon salt until the mixture is smooth and fully combined.
- Soak the Bread: Pour the custard mixture evenly over the bread pieces in the baking dish. Gently press down on the bread so that all pieces absorb as much custard as possible and are fully submerged. Let the mixture sit at room temperature for at least 30 minutes, or for best results, cover and refrigerate for 2 hours or overnight to ensure a moist and gooey interior.
- Add the Fillings: After soaking, gently fold in the 8 ounces of chilled cream cheese cubes and 1 cup of the dark chocolate chunks, distributing them evenly throughout the bread and custard mixture to combine flavors throughout the pudding.
- Bake: Preheat your oven to 350°F (175°C). Sprinkle the remaining 1/2 cup of dark chocolate chunks evenly over the top of the pudding. Bake uncovered for 45 to 55 minutes, or until the top is golden brown and the center is set but still slightly jiggly when gently shaken. Avoid overbaking to maintain the gooey texture, as the pudding will continue to set while cooling.
- Cool and Serve: Remove the bread pudding from the oven and allow it to cool in the baking dish for at least 15 to 20 minutes. This resting period helps the creamy center to fully settle to the perfect gooey consistency. Serve warm for best enjoyment.
Notes
- For the best gooey center, ensure the bread soaks adequately—between 30 minutes to overnight.
- Do not overbake; the pudding should be slightly jiggly in the center when removed from the oven as it will firm up upon cooling.
- Using high-quality dark chocolate chunks enhances the depth of flavor.
- Chilling and cubing the cream cheese before adding helps maintain creamy pockets throughout the pudding.
Keywords: bread pudding, chocolate bread pudding, cream cheese dessert, decadent dessert, baked custard dessert, chocolate chunks, brioche dessert
