Dessert

Decadent Chocolate & Cream Cheese Bread Pudding Recipe

ByLily Cross February 27, 2026February 27, 2026

Introduction

This decadent Chocolate & Cream Cheese Bread Pudding is a rich and comforting dessert that combines soft, custardy bread with pockets of creamy cheese and melty dark chocolate. Perfect for a cozy night in or a special occasion, it promises gooey, indulgent bites every time.

A thick slice of dessert with three main visible layers: the base layer is a light brown flaky pastry, the middle layer is rich melted dark brown chocolate combined with creamy white filling, and the top layer is golden-brown baked pastry with chunks of solid dark chocolate embedded in it. The dessert looks soft and gooey inside with textured, crispy edges. It sits on a round white plate with a smooth surface, placed on a white marbled texture background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

Sweet bread (like brioche or challah), 1 loaf (about 1 pound), torn into 1-inch pieces
Large eggs, 4
Whole milk, 2 cups
Heavy cream, 1 cup
Granulated sugar, 1/2 cup
Vanilla extract, 2 teaspoons
Salt, 1/4 teaspoon
Cream cheese, 8 ounces, chilled and cut into 1/2-inch cubes
Dark chocolate chunks or chips, 1 1/2 cups, divided
Unsalted butter, for greasing the baking dish

Instructions

Step 1: Lightly grease a 9×13 inch baking dish with 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 well combined and smooth.
Step 3: Pour the custard mixture evenly over the bread in the baking dish. Gently press down on the bread pieces to ensure they are fully submerged and 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 stir in the cream cheese cubes and 1 cup of the dark chocolate chunks, distributing them evenly throughout the bread mixture.
Step 5: Preheat your oven to 350°F (175°C). Sprinkle the remaining 1/2 cup of dark chocolate chunks over the top of the bread pudding.
Step 6: Bake for 45-55 minutes, or until the top is golden brown and the center is set but still slightly jiggly when gently shaken. Avoid overbaking to keep the center gooey.
Step 7: Remove from the oven and let cool for at least 15-20 minutes before serving. Serve warm for the best creamy texture.

Tips & Variations

Allowing the bread to soak overnight in the custard will create a moister, more tender pudding with a gooey center.
Use bittersweet or semi-sweet chocolate chunks for a balanced sweetness.
Try adding a pinch of cinnamon or espresso powder to the custard for an extra depth of flavor.
Substitute cream cheese with mascarpone for a slightly different creamy texture.

Storage

Store leftovers covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave until warm, or gently heat the whole dish in a 325°F (160°C) oven until warmed through. The pudding can also be frozen for up to 1 month; thaw overnight in the refrigerator before reheating.

How to Serve

The image shows a thick slice of a layered dessert on a white plate with a gray rim. The bottom layer is a soft, fluffy pastry dough. Above that is a rich, melted dark chocolate layer with a smooth, shiny texture. On top of the chocolate is a creamy white filling that looks soft and smooth. The upper part of the slice is another thick pastry layer, baked to a golden brown with a slightly crispy and flaky texture. On top of the slice are small chunks of dark chocolate, adding texture and depth. The background is a white marbled surface. 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, sturdy, slightly sweet breads like brioche or challah work best because they soak up the custard without falling apart. Avoid very dense or dry breads.

How do I achieve a gooey center without overbaking?

Soaking the bread well in custard is key, plus baking until the center is just set but still jiggles slightly. The pudding will continue to firm up as it cools, preserving that perfect gooey texture.