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Cream Cheese Bread Pudding

Cream Cheese Bread Pudding

Bread pudding is a great dessert because it is fairly easy to make and is a great way to use up a half loaf of leftover bread that is just a touch past its prime. That said, it’s also delicious enough that I’ve been known to run out to the store to buy a fresh loaf just to make some.

Most bread puddings have a custardy base made of milk and/or cream and eggs, similar to the mixture that french toast is soaked in before cooking it. For this bread pudding, I wanted to try something a little different and added some cream cheese into the basic custard mixture, adding a little bit of that tangy cream cheese flavor to the dish. I was inspired to give this a try when, during a dinner out, one of my dining companions just couldn’t decide between a mini cheesecake and homemade bread pudding We ended up getting both for the table and splitting them, and it was apparent that the textures and flavors would be very complementary, as both are often creamy and mild desserts on their own.

The finished bread pudding tasted like a very mild cheesecake, with just a hint of cream cheese flavor mixed in with a strong vanilla flavor, and had a slightly firmer texture than some of the softer bread puddings I’ve tried. The cream cheese blended in very well into the rest of the milk-egg mixture and had no problems being absorbed by the bread cubes that make up the base of this dessert. I would opt for white bread, or a bread like challah or brioche for this pudding, as a whole grain bread will add enough of its own flavor that the dessert will loose some of its cheesecake essence (although it will still be rich and tasty).

Since this is a fairly plain bread pudding, I would serve it with a few spoonfuls of cream anglaise or other custard sauce, or pair it with a scoop of vanilla ice cream. If you opt for the ice cream route, serve the bread pudding warm. Otherwise, it is good both warmed and at room temperature.

Cream Cheese Bread Pudding
8-oz cream cheese, room temperature
1 cup sugar
3 large eggs
2 1/2 cups milk
1 tbsp vanilla extract
10-11 cups white bread, cubed

Preheat oven to 350F and lightly grease a 9×13-inch baking pan.
In a large bowl, cream together cream cheese and sugar until fluffy. Beat in eggs, mixing at medium speed until very smooth, then slowly blend in milk and vanilla extract. Dump all bread cubes into the bowl and press with a spatula to soak up the liquid. Pour into prepared pan and gently smooth into an even layer.
Bake for 30 minutes, until pudding springs back slightly when you touch the top and the edges begin to turn golden.
Cool for at least 15 minutes before serving.
Serve with vanilla ice cream or custard sauce.

Serves 20.

*Note: You should be able to halve this recipe without much problem, using an 8×8-inch baking pan.

Creme Anglaise
1 1/4 cups cream
1/2 vanilla bean
4 large egg yolks
1/3 cup white sugar

In a small saucepan, cook cream and vanilla bean over medium-low heat until cream almost comes to a simmer.
In a medium bowl, whisk together egg yolks and sugar. Whisking constantly, gradually drizzle hot cream into egg yolk mixture a little at a time, until about half of the cream has been added and mixture is hot. Add egg mixture to remaining cream and return the saucepan to the stove. Cook, stirring frequently, until sauce thickens and coats the back of a spoon. Do not overcook.
Pour through a strainer into a clean container.
Remove the vanilla bean from the strainer and scrape out the seeds. Stir into creme anglaise, then place a sheet of plastic wrap on top to prevent a skin from forming.

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  • Kara
    May 9, 2009

    Wow that sounds good! Just when I thought I’d tried all the bread puddings… gonna have to give this one a try.

  • Criza
    May 9, 2009

    I’m gonna give a try to this recipe. I really like cheese.

    I really appreciate what you do with this quality site.

    Have a great day,

  • Linda
    May 9, 2009

    This sounds super delicious!

  • Paula
    May 9, 2009

    What great idea! If a cheesecake and a bread pudding had a baby it would be like this…

  • Elle
    May 9, 2009

    This looks delicious…it combines two of my favorite things! Great recipe.

  • Ashley
    May 9, 2009

    Mmm I love the sound of cream cheese in bread pudding.

  • Ryan Edward
    May 10, 2009

    I most have been living under a rock or something, this is the first time that I have ever heard of bread pudding. I must say though, it does look yummy and I think I’ll give it a try.

  • skinnymum
    May 10, 2009

    hm…. a jazz up bread pudding. will try it out and keep you posted on the outcome.

  • Jay
    May 10, 2009

    That looks really goo! I never envisioned cream cheese and bread together but that looks like a nice treat for Mother’s Day!

  • Home with Mandy
    May 10, 2009

    I do love bread pudding!!! This looks like a great recipe!

  • BrenDiva
    May 15, 2009

    OH Yummy….. Thanks for the recipe.

  • howtoeatacupcake
    May 17, 2009

    I just recently realized I like bread pudding. I’m dying to try this recipe! 😀

  • Dani
    November 15, 2009

    Loved this thought and tried it…I used two pkgs of cream cheese, and added a tsp of cinnamon to the mix, as well as used 3 cups of milk instead and more like 12-13 cups of bread pieces. After I poured it all in the pan, I then topped it with a light cinnamon/sugar sprinkle….it is SOOOO good! Thanks for posting the cream cheese variation to bread pudding…gave me just what I needed to have the courage to try it myself!

  • Courtney
    February 1, 2016

    I added a layer of sliced bananas and then carmelized some brown sugar on top with a blowtorch. It crsiped up some of the bread cubes on top and then added crunch with the sugar, 10/10 recommend.

  • […] really like that flavor and the texture of my cream cheese bread pudding, as it’s slightly firmer than many bread puddings and has a hint of cheesecakiness to it. […]

  • […] really like that flavor and the texture of my cream cheese bread pudding, as it’s slightly firmer than many bread puddings and has a hint of cheesecakiness to it. It’s […]

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