Ingredients
Scale
- 8 cups day-old brioche or challah bread, cubed (about 1 standard loaf)
- 1 cup heavy cream
- 1 cup whole milk
- 4 large eggs
- 1 cup granulated sugar (divided)
- 8 ounces full-fat cream cheese, softened
- 1/4 cup unsweetened cocoa powder
- 1 cup semi-sweet chocolate chips
Instructions
- Step 1: Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish. In a large bowl, whisk together the heavy cream, milk, eggs, 1/2 cup of the granulated sugar, and cocoa powder until the mixture is smooth and fully incorporated. Place the cubed bread into the baking dish and pour the custard mixture evenly over the bread, gently tossing to ensure all cubes are saturated, then let soak for 20 minutes.
- Step 2: While the bread is soaking, prepare the cream cheese filling. In a separate medium bowl, beat the softened cream cheese with the remaining 1/2 cup of granulated sugar until light and fluffy. Set aside.
- Step 3: After the soaking period, gently press the bread down to settle it in the dish. Dollop the cream cheese mixture randomly across the surface of the soaked bread pudding. Sprinkle the semi-sweet chocolate chips over the top of the dish, ensuring some chocolate settles between the bread cubes.
- Step 4: Place the bread pudding in the preheated oven and bake for 45 to 55 minutes, or until the edges are bubbling and the center is mostly set, with only a slight jiggle. A knife inserted near the edge should come out mostly clean (note: the cream cheese pockets will remain gooey).
- Step 5: Remove the dish from the oven and let the bread pudding rest for 15-20 minutes before serving. This allows the custard to finish setting and the gooey chocolate and cream cheese pockets to stabilize slightly. Serve warm.
Notes
- Keep leftovers refrigerated in an airtight container for up to 4 days; freezing is not recommended as it degrades the ultra-gooey texture and may separate the custard base upon thawing.
- To revive the rich moisture, reheat individual slices in the microwave for about 30-45 seconds or warm the whole dish covered in a 300°F oven for 15-20 minutes until piping hot in the center.
- Serve each warm slice topped with a scoop of premium vanilla bean ice cream or a bright, chilled raspberry sauce to perfectly balance the sweetness and depth of the chocolate and cream cheese.
- For truly smooth, defined gooey pockets, ensure the cream cheese is fully softened and beat it until it is completely light and fluffy before you dollop it onto the soaking bread mixture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American