Bourbon Chocolate Chip Cheesecake Bread Pudding
Prep time: 
Cook time: 
Total time: 
Serves: 8
  • 8 ounces cream cheese
  • ½ cup brown sugar
  • ¼ cup sugar
  • 1 teaspoon salt
  • 4 eggs
  • 1 teaspoon vanilla
  • 2.5 cups milk
  • ½ cup bourbon*
  • 6 cups stale bread, cut into cubes
  • 1 cup chocolate chips
  • *Jamie is a die-hard Maker's Mark fan. He might be disappointed in you if you decided to use a different bourbon.
  1. Combine the cream cheese, sugars and salt in a medium bowl. Beat with an electric mixer until light and fluffy.
  2. Add the eggs one at a time, making sure each is fully incorporated before adding the next.
  3. Add the vanilla; then the milk, one cup at a time.
  4. Stir in the bourbon and bread and leave the mixture to soak 30 minutes.
  5. Spoon ½ of the bread and custard mixture into a 13x9 baking dish and scatter half of the chocolate chips over the top. Add the remaining bread and custard and chocolate chips.
  6. Bake in a preheated oven at 325˚ until puffed and firm in the center, about 1 hour and 15 minutes. Cool 20 minutes before serving.
Recipe by The Couple's Kitchen at