Decadent Gooey Chocolate Cream Cheese Bread Pudding Recipe

That first hiss from the cooker tells you something good is happening. You catch that little steam cues sound, and you just know your kitchen’s about to smell like heaven. The cinnamon-sweet scent starts to sneak out, tickling your nose and making your mouth water real quick.

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As the pressure build gets stronger, you sense that bread pudding is getting all cozy inside. You’re waiting on that tender pull moment when it’s just right—not too gooey, but not dry either. It’s kinda like waiting for the perfect hug from a dessert.

When the natural release starts, you notice the anticipation rising. You peek inside and dang, it looks golden brown and so inviting. That’s the moment you know all the little steps you did were worth it, and you feel proud of what you made.

The Real Reasons You Will Love This Method

• The steam cues from the pressure cooker make the pudding moist without being soggy.
• You get that broth depth of flavor from the cinnamon and brown sugar mix soaking in deep.
• It’s faster than your usual oven bake, with less babysitting.
• The pressure build helps all the flavors mingle up real good.
• Natural release keeps the pudding tender and soft—a perfect pull every time.
• Using cinnamon rolls adds a sweet surprise texture you won’t get anywhere else.

Everything You Need Lined Up

• 6 ounces cream cheese softened
• ½ cup powdered sugar
• 2 Tablespoons maple syrup
• 1 teaspoon vanilla
• 1 (12.4 oz) can of Cinnamon Rolls (8 rolls)
• 4 cups day-old bread, cut into cubes (French or Challah)
• 4 Tablespoons salted butter melted
• ½ cup packed brown sugar
• 1 Tablespoon cinnamon

Also, for the custard part, you gotta have 4 eggs, 1 cup milk, and a teaspoon of vanilla ready to go. Don’t forget that extra 4 Tablespoons of softened salted butter for richness.

For topping, you mix ¼ cup packed brown sugar, ¼ cup all-purpose flour, 1 teaspoon cinnamon, and 4 Tablespoons salted butter softened. Plus, 2 ounces cream cheese softened, 1 cup powdered sugar, 1 teaspoon vanilla, and a teaspoon lemon juice for that icing drizzle finish.

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Your Complete Cooking Timeline

1. Preheat your oven to 350°F and lightly grease a 9x13-inch baking dish. This gets your spaces ready for all that yum.
2. In a medium bowl, beat the cream cheese till smooth. Then add powdered sugar, maple syrup, and vanilla—mix it good. Set it aside, you’ll wanna spread it later.
3. Open your can of cinnamon rolls and chop each roll into quarters. Save that icing somewhere warm so it’s ready to drizzle later.
4. Grab a big bowl and toss the cubed day-old bread and cinnamon roll bits together. This kinda combo is where all the fun starts.
5. Drizzle melted butter over the bread mix, sprinkle brown sugar and cinnamon, then toss till everything’s coated just right.
6. Whisk eggs and milk in a separate bowl. Pour eggy mix over bread combos and stir gently so it’s all getting soaked in.
7. Put half the bread mix in your prepared dish. Spoon dollops of that cream cheese mix on top. Then add the rest of the bread and press it down softly.
8. Bake for 30 to 35 minutes till it’s golden and set in the middle. Warm the saved icing and drizzle it over the hot pudding before you dig in.

Time Savers That Actually Work

• Use day-old bread that’s already cubed from the store if you can find it—it cuts your prep time big.
• Softening cream cheese in the microwave for a few seconds helps you beat it smooth real fast.
• Keep your cinnamon roll icing warm in a tiny bowl with hot tap water under it so it’s always easy to drizzle.
• Mixing dry ingredients for topping ahead and storing in a jar saves some steps the day you cook.
• Got a big enough bowl? Toss bread and cinnamon roll pieces with butter right where you’ll mix eggs last to cut down on dishes.

Your First Taste After the Wait

You take that first bite and dang you feel like you hit a sweet spot in breakfast heaven. The cream cheese swirl is creamy and lightly tangy, cutting through all the cinnamon sweetness just right.

Each tender pull breaks into soft chunks of bread soaked in that eggy, milky custard with cinnamon and sugar wrapped all around. The cinnamon rolls add a chewy surprise that makes every mouthful interesting.

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You sense that warm icing drizzle hugging the top like a sugary hug. It melts into the pudding and makes everything extra gooey and dang delicious. You’ll wanna make this again real soon for sure.

Making It Last All Week Long

Store your leftover bread pudding covered loosely with foil in the fridge. It keeps well for about 3 to 4 days and reheats real nicely.

For reheating, pop individual portions in the microwave for about 30 seconds or until warm. You could also reheat in a small oven-safe dish at 325°F for 10-15 minutes if you want that crispy top back.

If you got a bit extra, freezing works too. Wrap it tight in plastic wrap and foil, then thaw overnight in the fridge before reheating like usual. It keeps its taste and texture pretty well this way.

What People Always Ask Me

• Can I use fresh bread instead of day-old? Fresh bread is too soft and won’t soak the custard right, so day-old bread works best.
• What if I don’t have cinnamon rolls? You can swap in extra cubed bread and sprinkle cinnamon sugar in the mix for similar effect.
• Do I have to bake it, can I pressure cook it? This recipe shines in the oven for that golden brown top and tender pull, but you *could* use your pressure cooker if you like steamed bread pudding better.
• Why is natural release important? Natural release helps the pudding finish cooking gently so it doesn’t get rubbery or dry.
• Can I add nuts or raisins? Totally! Add ’em in with the bread mix before pouring egg custard for extra texture.
• How long can I keep the bread pudding fresh? About 3-4 days in the fridge is best, don’t leave it out too long.

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Cinnamon Roll Bread PuddingAmandaJillian

A rich, gooey bread pudding made with cinnamon rolls, sweet cream cheese swirl, and topped with a buttery streusel and icing drizzle.

Print Recipe Pin Recipe

Prep Time 1 hour hr

Cook Time 45 minutes mins

Total Time 1 hour hr 45 minutes mins

Course Soup

Cuisine Mexican

Servings 8 servings

Calories 460 kcal

Equipment

• 1 Mixing bowl medium and large

Ingredients

  

Main Ingredients

• 6 oz Cream cheese softened
• 0.5 cup Powdered sugar
• 2 Tablespoons Maple syrup
• 1 teaspoon Vanilla
• 1 Can of Cinnamon Rolls 12.4 oz, 8 rolls
• 4 cups Day-old bread cubed, French or Challah
• 4 Tablespoons Salted butter melted
• 0.5 cup Packed brown sugar
• 1 Tablespoon Cinnamon
• 4 Eggs
• 1 cup Milk
• 1 teaspoon Vanilla
• 4 Tablespoons Salted butter softened (for richness)
• 0.25 cup Packed brown sugar (streusel)
• 0.25 cup All-purpose flour (streusel)
• 1 teaspoon Cinnamon (streusel)
• 4 Tablespoons Salted butter softened (streusel)
• 2 oz Cream cheese softened (icing)
• 1 cup Powdered sugar (icing)
• 1 teaspoon Vanilla (icing)
• 1 teaspoon Lemon juice (icing)

Instructions

 

Instructions

• Preheat your oven to 350°F and lightly grease a 9x13-inch baking dish.
• In a medium bowl, beat the cream cheese till smooth. Add powdered sugar, maple syrup, and vanilla. Mix well and set aside.
• Open cinnamon rolls and cut each into quarters. Save icing for later.
• In a large bowl, combine cubed bread and roll bits. Toss with melted butter, brown sugar, and cinnamon until coated.
• Whisk eggs and milk together. Pour over the bread mix and stir gently.
• Layer half the bread into dish, add dollops of cream cheese mix, then rest of bread. Gently press down.
• Make streusel: mix softened butter, brown sugar, flour, and cinnamon until crumbly. Sprinkle over top.
• Cover with foil and bake 40–45 minutes, removing foil after 30 minutes to finish baking uncovered.
• Make icing: beat butter and cream cheese, add powdered sugar, vanilla, lemon juice. Drizzle on hot pudding and serve.

Notes

Chilling overnight helps bread soak evenly. For crispy top, reheat uncovered in oven.