Cream Cheese Bread Pudding Recipe

Bread Pudding
Bread Pudding. © John E. Kelly / Getty Images
  • 65 mins
  • Prep: 20 mins,
  • Cook: 45 mins
  • Yield: 13x9-inch pan (12 servings)
Ratings (6)

Leftover, raisin bread, chalka, challah or houska are perfect candidates for Cream Cheese Bread Pudding. The bread pudding needs to be refrigerated overnight before baking.

We used leftover king cake and the cream cheese offset the sweetness of the dried fruits to a T. A dollop of vanilla ice cream, sweetened whipped cream or easy vanilla custard sauce is the perfect finish. This is also delicious for breakfast, brunch and potlucks. View this larger image of cream cheese bread pudding.

What You'll Need

  • 8 ounces cream cheese (softened)
  • 2 ounces/4 tablespoons butter (softened)
  • 3/4 cup sugar
  • 2 teaspoons vanilla
  • Optional: 1 teaspoon cinnamon
  • 4 large eggs
  • 2 1/2 cups half-and-half
  • 1 pound fruitcake (or raisin bread, chalka, challah, or hoska, stale, cubed)

How to Make It

  1. Butter a 13"x9" baking dish. In a large bowl, beat cream cheese, butter and sugar. Mix in vanilla and cinnamon until well blended. Add eggs one at a time, mixing after each. Add the half-and-half and mix well.
  2. Add the bread cubes, pushing them into the egg mixture and let them soak for 2 minutes before pouring into prepared pan. Cover with plastic wrap and refrigerate overnight.
  3. When ready to bake, heat the oven to 350 degrees. Remove the plastic wrap and bake 40-45 minutes or until golden brown on top and just slightly crispy. Serve with ice cream or sweetened whipped cream, or warm syrup or fruit sauce.
    Nutritional Guidelines (per serving)
    Calories 346
    Total Fat 19 g
    Saturated Fat 11 g
    Unsaturated Fat 6 g
    Cholesterol 122 mg
    Sodium 322 mg
    Carbohydrates 36 g
    Dietary Fiber 2 g
    Protein 10 g
    (The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)