Description
A lush, chocolatey bread pudding studded with cream cheese—and yes, it stays wonderfully moist if you follow the soak and bake steps below.
Ingredients
- 1 loaf sweet bread (brioche or challah), about 1 lb, torn into 1″ pieces
- 4 large eggs
- 2 cups whole milk
- 1 cup heavy cream
- 1/2 cup granulated sugar
- 2 tsp vanilla extract
- 1/4 tsp fine salt
- 8 oz cream cheese, chilled and cut into 1/2″ cubes
- 1 1/2 cups dark chocolate chunks or chips, divided (1 cup + 1/2 cup)
- Unsalted butter (for greasing the pan)
Instructions
Butter a 9×13-inch baking dish so the pudding won’t stick. Spread the torn bread pieces evenly across the bottom of the pan.
In a large bowl, combine the eggs, whole milk, heavy cream, sugar, vanilla, and salt. Whisk thoroughly until the mixture is smooth and uniform.
Pour the custard slowly over the bread, making sure the liquid reaches every piece. Press the bread gently so it soaks up the custard. Let it rest at room temperature for at least 30 minutes. For best results, cover and chill for 2 hours or overnight—this longer soak produces a more uniformly tender, almost molten interior.
After the soaking period, fold the cubed cream cheese and 1 cup of the chocolate chunks into the bread-custard mixture, distributing them evenly but gently.
Preheat the oven to 350°F (175°C). Scatter the remaining 1/2 cup of chocolate over the surface for extra melty pockets and visual appeal. Bake 45–55 minutes, until the surface is golden and the center is mostly set but still has a slight wobble when you jiggle the pan. Don’t overbake—the pudding will firm up as it cools.
Remove from the oven and allow the pudding to cool for 15–20 minutes so the custard finishes setting. Serve warm in squares or scoops.
Notes
- Soaking matters. A quick 30-minute soak works, but refrigerating the dish for a couple of hours or overnight gives the creamiest result.
- Watch the jiggle. Pull the pudding from the oven when the center still wiggles slightly—it becomes perfect as it rests.
- Storage: Refrigerate leftovers covered for up to 3–4 days. Reheat single portions briefly in the microwave or warm a covered dish in a low oven.