Cheese Danish Bread Pudding

Updated Dec. 24, 2024

Recipe Overview

• Total Time: 4 hours (15 min prep, 1 hour 15 min cook, 2.5 hours cooling)

• Difficulty: Moderate

• Servings: 10–12 slices

Ingredients

For the Pudding Base

• 1 stick (½ cup) softened unsalted butter, for greasing

• ½ packed cup (100g) light brown sugar

• 4 large eggs

• 2 (12-ounce/340g) cans evaporated milk (or 3 cups whole milk, for a richer base)

• 2½ teaspoons vanilla extract (split into 2 tsp + ½ tsp)

• 1 teaspoon kosher salt (e.g., Diamond Crystal)

• ½ teaspoon lemon zest (from 1 lemon)

For the Bread & Filling

• 9 packed cups (≈1.2 kg) day-old plain butter croissants, cut into ½-inch cubes (≈1 pound total; see Cook’s Notes for alternative weights).

• 4 ounces (113g) cream cheese, softened to room temperature

• 1 large egg yolk

• 1 tablespoon granulated sugar

• ½ tablespoon lemon juice

• ¼ cup high-quality preserves (blueberry, raspberry, or apricot; for serving, extra)

For the Icing

• 1 tablespoon powdered sugar

• 1½ teaspoons heavy cream or milk (for thinning)

Detailed Preparation Steps

Step 1: Prepare the Baking Dish

Preheat oven to 350°F (177°C). Grease a 9×5-inch loaf pan with softened butter, then line the interior with parchment paper, leaving 2-inch overhang on both long sides. Fold the parchment edges inward to secure, ensuring even release during cooling.

Step 2: Soak the Croissants in Egg-Milk Mixture

In an extra-large mixing bowl, whisk brown sugar and eggs on low speed (or by hand) until sugar dissolves (~30 seconds). Add evaporated milk, 2 tsp vanilla, salt, and lemon zest; whisk until fully combined. Gently fold in the croissant cubes, pressing down to submerge all pieces. Let soak undisturbed for 10 minutes to ensure even absorption.

Pro Tip: Use a silicone spatula to press croissants into the pan, filling to the brim without packing too tightly (leaving room for the cheese filling). Create a 2-inch-wide well down the center for the cream cheese mixture.

Step 3: Prepare & Fill the Cheese Center

In a medium bowl, beat softened cream cheese with an electric mixer on low speed until smooth. Add egg yolk, granulated sugar, lemon juice, and remaining ½ tsp vanilla. Beat on low until fully incorporated (no lumps). Transfer this mixture to the center well, smoothing the surface with a spatula. Cover the pan with plastic wrap and refrigerate for 30 minutes to 12 hours (overnight is ideal for deeper flavor development).

Step 4: Bake the Pudding

Place the pan on a rimmed baking sheet (to catch overflow). Bake uncovered at 350°F (177°C) for 50–55 minutes, until the edges are deep golden-brown and the cheese center is set (a toothpick inserted into the center comes out clean with minimal crumbs).

Thermometer Check: For precision, ensure the center reaches 160°F (71°C) (use an instant-read thermometer).

Step 5: Cool & Release the Pudding

Remove from oven and set on a wire rack for at least 1 hour (longer cooling prevents collapse). Gently run a butter knife along the edges to loosen, then tilt the pan and lift by the parchment overhang to slide the loaf onto a serving platter. Discard the parchment.

Step 6: Warm the Preserves

Microwave ¼ cup preserves in 15-second intervals, stirring after each, until warmed through (≈160°F). Spoon warm preserves down the center of the cheese filling.

Step 7: Drizzle with Powdered Sugar Icing

In a small bowl, whisk powdered sugar with heavy cream/milk until smooth and pourable (consistency: thick enough to stay on the loaf but flow slightly). Drizzle the icing over the center, allowing it to cascade over the preserves and croissant edges.

Step 8: Slice & Serve

Use a sharp serrated knife to slice the loaf into 10–12 equal portions. Serve warm with extra preserves and a dusting of powdered sugar if desired.

Cook’s Notes

• Croissant Weight: For store-bought croissants, weigh 1 pound (450g) total (e.g., 10 oz/283g pack = 2 packs, using ~7 of 8 rolls).

• Alternative Bread: Replace croissants with 1 lb stale challah (cut into ½-inch cubes) for a denser, sweeter version.

• Baking Adjustments: For a lighter texture, reduce soak time to 5 minutes; use an 8-inch square pan (increases surface area) and bake 5–10 minutes longer (until internal temp 165°F).

• Advance Prep: Assemble the day before, refrigerate, and bake in the morning (no need to wait 2.5 hours—reheat gently at 325°F for 15 minutes).

Rating & Reviews: Praised for richness and ease of customization, but some note the cream cheese is best balanced with less for some palates. Adjust salt/lemon zest to taste for brightness.

Enjoy this decadent Christmas morning classic, adaptable to dietary preferences and holiday gatherings!