Cream Cheese Chocolate Chip Bread Pudding Recipe
A classic bread pudding with chocolatey additions.
Try this deluxe version of bread pudding (you can't go wrong with extras like chocolate chips and cream cheese!) from The Little Big Cup in Arnaudville, Louisiana. This recipe is brought to you by Louisiana Kitchen and Culture Magazine.
Ingredients for Bread Pudding
- 6 large croissants
- 1 (10-ounce) package cream cheese, chilled
- ¾ cup chocolate morsels
- 6 large eggs
- 1 cup sugar
- 1 Tablespoon vanilla extract
- ¾ teaspoon salt
- ½ stick unsalted butter, melted
- 3 cups half-and-half
- Easy Vanilla Creme (recipe below)
Method of Preparation for Bread Pudding
Cut croissants into half-inch pieces and place in a large mixing bowl. Cube cold cream cheese into small pieces and add to the bowl. Add chocolate morsels to the bowl and toss all ingredients together. Place mixture in a lightly greased 13x9-inch baking dish.
Combine eggs, sugar, vanilla and salt in a large mixing bowl and beat well with a whisk until pale. Whisk in butter in a slow and steady stream. Add half-and-half; whisk well, then pour evenly over the croissant mixture. Cover with plastic wrap and chill at least one hour, but preferably overnight.
Preheat oven to 350°F. Bake 50 to 60 minutes or until bread pudding is golden and set (it should have risen slightly). Let sit 10 minutes before slicing. Serve with Easy Vanilla Creme. Makes 8 servings.
Easy Vanilla Creme
- 1 (3-ounce) package cream cheese, softened
- ¼ cup sugar
- 1 teaspoon vanilla
- ½ teaspoon salt
- 1 pint premium vanilla ice cream, melted
- 2 cups frozen whipped cream, thawed
Method of Preparation for Vanilla Creme
Combine cream cheese, sugar, vanilla and salt in a mixing bowl; whisk until smooth and the sugar has dissolved. Add melted ice cream and whisk well. Gently fold in whipped cream. Chill at least one hour. Makes about 4 cups.
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