Chocolate Cream Cheese Bread Pudding

Chocolate Cream Cheese Bread Pudding

David Venable

I can never decide between bread pudding and chocolate cake when both are on a dessert menu. So, I created this decadent dish to combine the two. Now I get seconds!

Ingredients

  • 10-12 day-old croissants, cut into 1-1/2'' pieces
  • 1/2 stick unsalted butter, melted
  • 3/4 cup sugar
  • 1 Tbsp vanilla extract
  • 5 large eggs
  • 2-1/2 cups half-and-half
  • 10 oz cream cheese, cubed
  • 2/3 cup semi-sweet chocolate chips

Directions

Lightly grease a 9" x 13" baking dish. Set aside.
Place the croissant pieces in a large bowl. Set aside.
Whisk the butter, sugar, vanilla, eggs, and half-and-half together in a small bowl until well mixed. Pour the liquid mixture over the croissant pieces and gently toss. Add the cream cheese cubes and chocolate chips and toss again until evenly incorporated.
Spoon the bread pudding mixture into the prepared baking dish. Cover with plastic wrap and refrigerate overnight.
Preheat the oven to 350°F. Remove the plastic wrap and bake for 45-55 minutes, or until light golden brown on top and just slightly crispy.

Cook's Notes

If you have leftovers of this dish, cut the leftovers into small pieces and saute them in butter. Hello, breakfast!

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