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 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 so they absorb the liquid fully. 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 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. Bake for 45-55 minutes until the top is golden brown and the center is set but still slightly jiggly when gently shaken.

Step 6: Remove from the oven and let it cool for 15-20 minutes before serving. This cooling time helps achieve the perfect gooey texture. Serve warm.

Tips & Variations

Use day-old or slightly stale bread to help it soak up the custard better without becoming mushy.

Substitute dark chocolate with semi-sweet or milk chocolate based on your preference for sweetness.

For added texture, sprinkle chopped nuts like pecans or walnuts on top before baking.

If you prefer a fruit twist, add dried cherries or raspberries along with the chocolate chunks.

FAQs

Can I use a different type of bread for this pudding?

Yes, brioche and challah are ideal because of their richness and texture, but you can also use other soft, slightly sweet breads. Avoid very dense or heavily crusted breads for best results.

Is it necessary to refrigerate the bread while soaking?

Refrigerating the soaked bread pudding helps the custard fully absorb and improves texture, but letting it soak at room temperature for 30 minutes also works. For the best moist and gooey center, an extended soak in the fridge is recommended.