Dessert

Decadent Chocolate & Cream Cheese Bread Pudding: Gooey Perfection Recipe

ByAndria Russo February 28, 2026February 28, 2026

Introduction

This Decadent Chocolate & Cream Cheese Bread Pudding is the ultimate comfort dessert, combining rich chocolate, creamy cheese, and soft, sweet bread. Its gooey center and golden top make it perfect for a cozy night in or special occasion treat.

A close-up of a slice of pastry with three visible layers: the top and middle layers are golden brown and flaky with dark chocolate chunks scattered on them, the middle layer showing dark melted chocolate swirls, and the bottom layer is thick, creamy, and off-white melted cheese oozing out, with some chocolate chips resting on the white plate around the slice. The plate sits on a white marbled surface with an orange cloth partially underneath it. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 loaf (about 1 pound) sweet bread (like brioche or challah), 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: 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 smooth and well combined.
Step 3: Pour the custard mixture evenly over the bread in the baking dish. Gently press down on the bread pieces to ensure they soak up 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: Preheat the oven to 350°F (175°C). Sprinkle the remaining 1/2 cup of dark chocolate chunks on top. Bake for 45-55 minutes, until the top is golden and the center is set but still slightly jiggly when shaken gently.
Step 6: Remove from the oven and let cool for 15-20 minutes before serving. Serve warm to enjoy the gooey, creamy texture.

Tips & Variations

For an extra flavor boost, add a teaspoon of espresso powder to the custard mixture to enhance the chocolate’s richness.
Use day-old or slightly stale bread for better custard absorption and texture.
Swap the dark chocolate chunks for milk chocolate or white chocolate if preferred, or mix in chopped nuts for added crunch.
Do not skip the soaking time; it ensures a moist pudding that’s soft inside with a gooey center.
Cover the dish with foil during baking if the top browns too quickly.

Storage

Store leftovers covered tightly in the refrigerator for up to 3 days. Reheat individual servings in the microwave until warm and gooey, or reheat the whole dish at 325°F (160°C) until heated through. Avoid overbaking during reheating to maintain the creamy texture.

How to Serve

A close-up of a sliced croissant showing three main layers: the top flaky golden-brown crust sprinkled with large dark chocolate chunks, a middle layer of soft, slightly toasted croissant dough with melted chocolate spread inside, and a bottom layer filled with gooey, creamy white cheese oozing out, with small chocolate chips scattered on the white plate beneath it. The croissant sits on a white plate placed on a white marbled texture, with an orange cloth partially visible 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 other types of bread for this pudding?

Yes, you can use brioche, challah, or any sweet, sturdy bread. Avoid very dense or heavily seeded breads as they may not absorb the custard as well.

How do I achieve the perfect gooey center?

The key is to soak the bread long enough—at least 30 minutes or up to overnight—and not to overbake. The pudding should still jiggle slightly when you take it out of the oven, as it will continue to set while cooling.