Chocolate Cream Cheese Bread Pudding — A Flavored Bread Pudding Recipe

Flavored Bread Pudding Recipe — a gooey, chocolate + cream cheese showstopper

Think of this as a Flavored Bread Pudding Recipe that finally solves the age-old problem: promise gooey, deliver dry. No more cardboard-adjacent crumbs — this version gives you a lusciously gooey center every single time, thanks to smart soaking, rich custard, and pockets of melting chocolate and cream cheese. Ready to impress at brunch, family dinner, or any night you want dessert to feel like an event? Let’s bake.

Why you’ll fall for this dessert

Want a rich dessert that tastes like a hug but looks fancy? This is it. The contrast of dark chocolate and tangy cream cheese creates a sophisticated flavor hug: sweet, tart, and decadent at once. The custard keeps every bite moist, while the bread soaks up flavor without turning into mush.

And the texture? That dreamy, slightly wobbly center with a golden top. You get a dessert that’s part pudding, part cake, and all comfort. Who knew a humble loaf could become such a star?

The story behind this recipe

I burnt through a lot of mediocre bread puddings chasing the perfect texture. Some came out dry. Others were soggy. After a few too many fails, I locked in a method: a longer soak, the right bread, and a blend of whole milk + heavy cream. Toss in quality dark chocolate and small cubes of cream cheese and — boom — you have something special. This recipe is the result of those experiments, and yes, it’s worth the practice.

Ingredients — quick overview (what each part does)

Here’s what you’ll need and why each component matters. Short blurbs so you get the logic, not just the list.

Bread (sweet, sturdy)

• Sweet bread (brioche or challah) — about 1 pound, torn into 1-inch pieces. These breads have buttery crumbs and firm structure, so they absorb custard beautifully without falling apart.

Custard base

• Large eggs (4) — bind everything and give structure.
• Whole milk (2 cups) — hydrates and keeps things tender.
• Heavy cream (1 cup) — the secret to a truly rich mouthfeel; it’s why this tastes indulgent.
• Granulated sugar (1/2 cup) — sweetens the custard just right.
• Vanilla extract (2 tsp) — lifts and harmonizes flavors.
• Salt (1/4 tsp) — tiny but essential; it balances and amplifies.

Fillings that do the heavy lifting

• Cream cheese (8 oz), chilled and cubed — melts into tangy pockets that cut the chocolate’s sweetness.
• Dark chocolate chunks/chips (1 1/2 cups), divided — choose at least 60% cocoa for depth. Half gets stirred inside; the rest goes on top for melting drama.

Tools that make life easy

• 9×13 inch baking dish — perfect for even baking.
• Large mixing bowl & whisk — for a silky custard.
• Spatula / spoon — for folding.
• Measuring cups / kitchen scale — precision helps.

How To Make It — step-by-step (no-guess method)

Follow these steps for a consistent, gooey result. I’ll highlight the parts where most people mess up.

1. Prep the dish and bread
   Butter a 9×13-inch baking pan. Scatter the torn 1-inch bread pieces evenly. Spread matters — don’t pile them into one corner.
2. Whisk the custard
   In a large bowl, vigorously whisk eggs, whole milk, heavy cream, sugar, vanilla, and salt until completely blended and smooth. No streaks of egg white. This is your flavor-and-moisture reservoir.
3. Soak the bread
   Pour the custard evenly over the bread. Use your hands or a spatula to gently press the bread so each piece soaks up liquid. This step determines moistness, so be thorough. Let it sit 30 minutes at room temp. For best results, cover and refrigerate 2 hours or overnight — the longer soak = the juicier center. Bold tip: an overnight soak is the secret to avoid dryness.
4. Add the fillings
   After soaking, gently fold in the cream cheese cubes and 1 cup of the dark chocolate chunks. Distribute them so every forkful has surprises. Don’t overwork the mixture — treat it gently.
5. Finish and bake
   Preheat oven to 350°F (175°C). Sprinkle the remaining 1/2 cup of chocolate over the top for melting pockets and visual allure. Bake 45–55 minutes, until the top is golden brown and the center is mostly set but still slightly jiggly when you gently shake the pan. Important: do not overbake — overbaking kills the gooey center.
6. Cool to perfection
   Remove from oven and let the pudding rest 15–20 minutes. This resting time lets the custard set to silky, spoonable perfection. Serve warm.

The “gooey center” mechanics — why this works

Two things make the gooey magic: (1) the custard-to-bread ratio and (2) soaking time. The custard must fully saturate the bread so it cooks into a creamy matrix rather than a dry crumb. The second secret? heavy cream. That higher fat content gives the final pudding a luxurious mouthfeel you’ll want to spoon into forever.

Bold tip: aim for a slightly wobbly center out of the oven — it will finish setting as it cools.

Pro tips for perfect results

• Choose the right bread. Brioche or challah absorb custard well while keeping structure. Day-old bread works best because it soaks evenly.
• Don’t skimp on heavy cream. The fat content matters for that melt-in-your-mouth texture.
• Press the bread when pouring custard. Make sure every piece takes in liquid.
• Use good chocolate. A quality dark chocolate (60–70% cocoa) gives intense pockets of flavor.
• Mind the jiggle. When the center still wiggles slightly, pull it. Overbaking dries the custard.
• Chill to soak overnight if possible. This step transforms texture from “meh” to “wow.”

Variations & Bread Pudding Ideas

Want to experiment? This base welcomes creativity.

• Cheesecake crossover: Blend softened cream cheese into the custard for a denser Cheesecake Bread Pudding vibe. Or swirl in a simple cheesecake batter for a layered effect.
• Fruit twist: Toss in raspberries or cherries (fresh or frozen) for bright bursts. Don’t thaw frozen fruit — add them straight from frozen to prevent bleeding.
• Nutty crunch: Stir in toasted pecans or walnuts for texture.
• Spiced version: Add a pinch of cinnamon or nutmeg to the custard for warm spice notes.
• Milk swap: For an ultra-rich result, use half-and-half for a different creaminess level.

If you’re into variations, this recipe is an excellent starting point for many Bread Pudding Flavors.

Troubleshooting — common problems solved

• Dry or stiff pudding? Usually due to under-soaking or overbaking. Make sure the bread is fully saturated and remove the dish when the center still has a slight wobble.
• Pudding too runny after baking? You likely need a few more minutes in the oven. Put it back in for 5–10 minute intervals until it firms to a set-yet-pliable texture.
• Soggy bottom? Might be too much custard for the bread amount, or you didn’t press the bread down to absorb liquid. Use sturdy bread and press well.

Serving suggestions — make it momentous

• Scoop of vanilla bean ice cream on a warm square is unbeatable. The melting ice cream turns every bite into a silky dream.
• Raspberry coulis or caramel drizzle adds contrast and flair.
• Powdered sugar and whipped cream keep it classically cozy.
• Serve in small ramekins for elegant individual portions — perfect for guests.

Storage & reheating — keep it delicious

• Fridge: Cover tightly and refrigerate up to 3–4 days.
• Freeze: Cut into portions, wrap well, and freeze up to 1 month. Thaw overnight in the fridge.
• Reheat: Microwave single servings for 30–60 seconds, or warm larger portions in a 300°F oven for 15–20 minutes, covered with foil to prevent drying.

FAQs — quick answers

Why this ranks among the best Bread Pudding With Cream Cheese options

Most bread puddings lean fully sweet. Adding cream cheese gives you tang and creaminess that balance chocolate’s richness. This contrast prevents cloying, and it turns a simple comfort dish into something nuanced — basically dessert with personality.

Also consider this when thinking of Bread Pudding Cheesecake hybrids: you can riff further by swirling a cheesecake batter into the custard for an even more dramatic effect.

Final thoughts — make the moment

This Decadent Chocolate & Cream Cheese Bread Pudding is proof that simple ingredients, handled properly, create unforgettable desserts. It’s part cozy, part show-off dessert — perfect for when you want to impress without stress. The method prioritizes moisture and flavor, while the chocolate + cream cheese combo hits all the right notes.

So: will you go classic, add fruit, or push it toward Cheesecake Bread Pudding territory? Whatever you choose, aim for a long soak and the gentle jiggle out of the oven. Your reward? A warm, gooey dish that will disappear faster than you can say “seconds.”

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