Introduction

This decadent Chocolate & Cream Cheese Bread Pudding is a comforting dessert that combines the richness of cream cheese with gooey dark chocolate chunks. Using sweet bread like brioche or challah makes the custard soak intensely flavorful and irresistibly soft inside. It’s the perfect treat for cozy nights or special occasions.

A thick slice of layered dessert sits on a white plate over a beige cloth with an orange napkin underneath, placed on a wooden table with a white marbled background. The dessert has three main layers: the bottom layer is dark melted chocolate with a glossy, smooth texture; the middle layer is creamy white cheesecake filling, soft and rich; the top layer is a golden brown, flaky crust mixed with dark melted chocolate chunks scattered on and inside it, some pieces slightly melted and others solid. The edges of the crust are raised and baked to a golden color with dark spots showing melted chocolate. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 loaf sweet bread (such as brioche or challah), about 1 pound, 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: Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish with unsalted 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 the bread pieces so they fully 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 fold in the cream cheese cubes and 1 cup of the dark chocolate chunks, distributing them evenly throughout the bread.
Step 5: Sprinkle the remaining 1/2 cup of dark chocolate chunks over the top of the pudding.
Step 6: Bake for 45-55 minutes, until the top is golden brown and the center is set but still slightly jiggly when shaken gently. Avoid overbaking to maintain a gooey center.
Step 7: Remove from oven and let cool for 15-20 minutes before serving. This resting time helps the creamy center settle perfectly.

Tips & Variations

Use day-old or slightly stale bread to soak up the custard without becoming mushy.
Swap dark chocolate for semi-sweet or milk chocolate if you prefer a sweeter pudding.
Add a splash of bourbon or coffee to the custard for a flavor twist.
For an extra crunchy topping, sprinkle chopped nuts or streusel before baking.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions gently in the microwave or warm in a 325°F (160°C) oven until heated through. Bread pudding can also be frozen for up to 1 month; thaw overnight in the refrigerator before reheating.

How to Serve

The image shows a white square baking dish containing a bread pudding with gooey, melted dark chocolate spread over the top and mixed within the broken layers of golden brown, crispy bread chunks. The bread pieces form a textured pattern of thick, uneven layers in shades of light brown to golden, with dark shiny chocolate patches scattered across. A portion is cut out from the dish, revealing the soft inside of the bread pudding. Next to it, there is a small white plate holding a single piece of the bread pudding, and beside the baking dish are two silver forks resting on a blue cloth. The setting is on a white marbled surface with two squares of dark chocolate in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of bread?

Yes, brioche or challah work best for their sweetness and texture, but you can also use other soft breads like French bread or Cuban bread. Avoid very dense or whole grain breads as they may change the texture.

How do I know when the bread pudding is done?

The top should be golden brown and the center set but still slightly jiggly when you gently shake the pan. The pudding will firm up more as it cools, so be careful not to overbake if you want a gooey interior.