Decadent Chocolate and Cream Cheese Bread Pudding: A Rich Dessert Dream
Craving a dessert that’s warm, rich, and sinfully satisfying? This Chocolate and Cream Cheese Bread Pudding is pure indulgence. Think silky custard-soaked bread laced with chunks of cream cheese and melty chocolate, baked until golden and topped with a drizzle of cream or scoop of ice cream. It’s the ultimate cozy comfort for dessert lovers.
Why You’ll Love Chocolate and Cream Cheese Bread Pudding
This recipe is easy to throw together yet feels gourmet. The cream cheese adds a tangy richness that perfectly balances the sweetness of the chocolate. It’s perfect for holidays, brunches, or anytime you want to impress with minimal effort.
If you enjoy decadent sweets, check out our Strawberry Cheesecake Chocolate Cookie Cups and Chocolate Almond Yogurt Cake.
Who This Recipe Is For
- Chocolate lovers
- Brunch and dessert hosts
- Holiday bakers
- Fans of creamy, custard-based desserts
Ingredients You’ll Need
- 6 cups day-old bread (brioche or challah), cubed
- 4 oz cream cheese, cubed
- 1 cup semi-sweet chocolate chips or chunks
- 2 cups whole milk
- 3/4 cup heavy cream
- 3/4 cup sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 tsp cinnamon (optional)
- Pinch of salt
Ingredient Notes and Variations
- Bread: Use stale bread so it soaks up the custard without falling apart.
- Cream cheese: Can be softened or used in cold cubes for pockets of tang.
- Chocolate: Mix milk and dark chocolate for layers of flavor.
- Flavor boosters: Add espresso powder or orange zest.
Kitchen Equipment You’ll Need
- 9×13-inch baking dish
- Mixing bowls
- Whisk
- Spatula
- Oven
Step-by-Step Preparation: How to Make Chocolate and Cream Cheese Bread Pudding
Step 1: Prep the Oven and Pan
Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
Step 2: Assemble the Bread Mixture
Layer cubed bread, cream cheese, and chocolate in the baking dish.
Step 3: Make the Custard
In a bowl, whisk together milk, cream, sugar, eggs, vanilla, cinnamon, and salt.
Step 4: Pour and Soak
Pour custard over bread. Press gently to help soak. Let sit 10 minutes.
Step 5: Bake
Bake for 40–45 minutes, until golden and puffed. Center should be set but soft.
Step 6: Cool and Serve
Let cool slightly. Serve warm with whipped cream or ice cream.
Pro Tips for a Perfect Bread Pudding
- Use day-old bread for the best structure
- Let it soak fully before baking for creamy texture
- Cover with foil halfway if top browns too quickly
Common Mistakes to Avoid
- Using fresh bread: It’ll get soggy and fall apart
- Not soaking enough: Leads to dry or uneven texture
- Overbaking: Custard should be just set in the center
Serving Suggestions
- Top with whipped cream or vanilla ice cream
- Drizzle with chocolate sauce or caramel
- Serve with fresh raspberries or sliced bananas
Creative Presentation Ideas
- Bake in individual ramekins for elegant servings
- Dust with powdered sugar and serve on cake stands
- Garnish with chocolate curls or mint leaves
Flavor Variations and Add-Ins
- Peanut butter chips: Mix in for a Reese’s-style twist
- Chopped nuts: Add pecans or walnuts for crunch
- Boozy version: Use a splash of coffee or almond extract
How to Store and Reheat
- Store: Refrigerate leftovers for up to 4 days
- Reheat: Warm in microwave or oven at 300°F until heated through
Make-Ahead Tips
- Assemble the pudding up to 24 hours ahead and refrigerate
- Bake just before serving for fresh-from-the-oven warmth
- Pre-cube bread and measure ingredients to save time
Frequently Asked Questions
Can I use cream instead of milk? Yes, or a mix of both for richness.
Can I freeze it? Yes, freeze after baking and cool completely. Reheat before serving.
Can I make it dairy-free? Try coconut milk and dairy-free cream cheese, though texture will vary.
Final Thoughts: A Dessert Worth Repeating
Chocolate and Cream Cheese Bread Pudding is the ultimate indulgent bake. With its creamy texture, bold chocolate flavor, and tangy cream cheese bites, it’s sure to become a favorite for dessert tables, brunches, or cozy nights in.
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PrintDecadent Chocolate and Cream Cheese Bread Pudding: A Rich Dessert Dream
This chocolate and cream cheese bread pudding is a rich, cozy dessert made with custard-soaked brioche, melty chocolate, and creamy pockets of tangy cream cheese, baked until golden and served warm with whipped cream or ice cream.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 8
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
- 6 cups day-old bread (brioche or challah), cubed
- 4 oz cream cheese, cubed
- 1 cup semi-sweet chocolate chips or chunks
- 2 cups whole milk
- 3/4 cup heavy cream
- 3/4 cup sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 tsp cinnamon (optional)
- Pinch of salt
Instructions
- Preheat and Prep: Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Layer the Mix-Ins: Add cubed bread to the dish and scatter cream cheese cubes and chocolate chips throughout.
- Make the Custard: In a bowl, whisk together milk, heavy cream, sugar, eggs, vanilla, cinnamon (if using), and salt.
- Soak: Pour custard over bread. Press gently so bread absorbs liquid. Let sit 10 minutes.
- Bake: Bake 40–45 minutes until puffed and golden. Center should be set but still soft.
- Serve: Cool slightly and serve warm with whipped cream, ice cream, or a drizzle of sauce.
Notes
- Bread tip: Day-old bread gives the best structure and prevents sogginess.
- Soak time: Don’t skip the 10-minute soak for an evenly creamy texture.
- Browning control: Cover with foil halfway through if the top browns too fast.
- Doneness: Avoid overbaking—custard should be just set in the center.
- Storage: Refrigerate leftovers up to 4 days; reheat gently in microwave or oven at 300°F until warm.
