Cheesecake Bread Pudding: A Decadent Delight

If you’re looking for a dessert that will impress your family and friends, look no further than Cheesecake Bread Pudding! This delightful dish combines the creamy, rich flavors of cheesecake with the warm, comforting texture of bread pudding. Perfect for brunch, a cozy dinner, or even as a special treat on a chilly evening, Cheesecake Bread Pudding is sure to become a beloved addition to your dessert repertoire. Let's dive into this scrumptious recipe that will have everyone asking for seconds!

Ingredients

For the Bread Pudding:

• 8 cups of day-old bread, cubed (about 1 loaf) (about 240 g)
• 1 cup of cream cheese, softened (about 240 g)
• 1 cup of granulated sugar (about 200 g)
• 4 large eggs
• 2 cups of milk (about 480 ml)
• 1 teaspoon of vanilla extract
• 1 teaspoon of ground cinnamon
• 1/4 teaspoon of salt

For the Topping:

• 1/2 cup of sour cream (about 120 g)
• 1/4 cup of powdered sugar (about 30 g)
• 1 teaspoon of vanilla extract
• Fresh berries (optional, for garnish)

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Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C).
2. Prepare the Bread: In a large mixing bowl, combine the cubed bread and set aside.
3. Make the Custard Mixture: In another bowl, beat the softened cream cheese until smooth. Add granulated sugar and mix until well combined.
4. Add Eggs: Add the eggs one at a time, mixing well after each addition.
5. Combine Ingredients: Gradually add the milk, vanilla extract, ground cinnamon, and salt to the cream cheese mixture. Mix until fully combined and smooth.
6. Combine with Bread: Pour the custard mixture over the cubed bread and gently fold until all the bread is well coated.
7. Transfer to Baking Dish: Grease a 9x13 inch (23x33 cm) baking dish and pour the bread pudding mixture into it, spreading it evenly.
8. Bake: Bake in the preheated oven for 40-45 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
9. Prepare the Topping: While the pudding is baking, mix the sour cream, powdered sugar, and vanilla extract in a small bowl until smooth.
10. Cool and Serve: Allow the bread pudding to cool slightly before drizzling the sour cream topping over the top. Optionally, garnish with fresh berries.

FAQs

1. Can I use different types of bread for this recipe?

Absolutely! While a classic white or brioche bread works best for a soft texture, you can experiment with other types like challah, croissants, or even whole grain bread. Just ensure the bread is a bit stale for the best results.

2. How do I store leftovers?

Store any leftover Cheesecake Bread Pudding in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving for a warm dessert.

3. Can I make this dessert ahead of time?

Yes! You can prepare the bread pudding mixture the day before and store it in the fridge. Just pour it into your baking dish and bake when you’re ready to serve. This allows the flavors to meld beautifully!

4. Are there any suitable substitutions for the ingredients?

For a lighter version, you can use low-fat cream cheese and milk. If you prefer, you can also substitute non-dairy alternatives like almond milk and vegan cream cheese for a dairy-free option.

5. What are some variations I can try?

You can add chocolate chips, nuts, or dried fruits to the bread pudding mixture for additional flavors and textures. For a seasonal twist, consider adding pumpkin spice or even a swirl of raspberry puree into the custard.

Conclusion

This Cheesecake Bread Pudding is not just a dessert; it’s a delightful experience that combines textures and flavors in every bite! Whether you are serving it for a special occasion or enjoying it on a cozy night at home, this recipe is sure to impress. So gather your ingredients and treat yourself to this wonderful dessert that’s easy to make and hard to resist!