Save The smell hit me before I even opened the oven door: brown sugar, warm apples, and that unmistakable buttery scent of brioche soaking up cream. I had tossed together this bread pudding on a whim one rainy Sunday, using leftover challah and a jar of caramel I had been hoarding. When I pulled it out, golden and bubbling at the edges, I knew I had stumbled onto something that would become a regular in my fall rotation. It is comfort in a baking dish, the kind of dessert that makes people linger at the table.
I made this for a small dinner party last October, and my friend who claims she does not like bread pudding scraped her plate clean. She kept asking what made it different, and honestly, it is the caramel mixed right into the custard instead of just drizzled on top. It seeps into every bite. The apples stay tender but not mushy, and the top gets this gorgeous caramelized crust that cracks under your spoon.
Ingredients
- Brioche or challah bread: Day old bread works best because it soaks up the custard without turning to mush, and the slight sweetness of brioche makes every bite richer.
- Cream cheese: Softened cream cheese blends smoothly into the caramel and adds a tangy depth that keeps the dessert from being one note sweet.
- Caramel sauce: Use a good quality jarred caramel or make your own, this is the backbone of the flavor so do not skimp.
- Whole milk and heavy cream: The combination creates a custard that is luxurious but not overly heavy, coating every piece of bread evenly.
- Eggs: They bind the custard and give the pudding structure, make sure they are at room temperature so they blend without curdling.
- Apples: Granny Smith adds tartness, Honeycrisp adds sweetness, either way, peel and dice them small so they cook through.
- Granulated and brown sugar: The brown sugar brings a molasses note that plays beautifully with the cinnamon and caramel.
- Cinnamon, nutmeg, vanilla, and salt: These warm spices and a pinch of salt balance the sweetness and make the whole dish smell like a hug.
Instructions
- Prep the oven and dish:
- Preheat your oven to 175 degrees Celsius and generously grease a 23x33 cm baking dish. A good coat of butter ensures nothing sticks and adds a little extra richness to the edges.
- Make the caramel cream cheese base:
- Beat the softened cream cheese with the caramel sauce until completely smooth, no lumps. Stir in both sugars, cinnamon, nutmeg, vanilla, and a pinch of salt until the mixture is thick and fragrant.
- Build the custard:
- Whisk the eggs into the cream cheese mixture one at a time, then slowly pour in the milk and heavy cream, whisking constantly. The custard should be silky and pourable, with no streaks of cream cheese left behind.
- Soak the bread and apples:
- Add the bread cubes and diced apples to the custard, folding gently with a spatula to coat every piece. Let it sit for 10 minutes so the bread absorbs the liquid and softens just enough.
- Assemble and add extra caramel:
- Pour everything into the prepared dish, spreading it out evenly. Drizzle a little extra caramel over the top for pockets of gooey sweetness that caramelize as it bakes.
- Bake until golden:
- Slide the dish into the oven and bake for 45 to 50 minutes, until the custard is set and the top is golden brown with crispy edges. A knife inserted in the center should come out mostly clean with just a few moist crumbs.
- Cool and serve:
- Let the pudding cool for 10 minutes before serving. This gives the custard time to firm up slightly, making it easier to slice and even more delicious as the flavors settle.
Save The first time I served this, I watched my nephew sneak a second slice when he thought no one was looking. He is eight and usually only eats dessert if it involves chocolate, but he came back to the kitchen and asked if we could make it again for his birthday. That is when I knew this recipe was a keeper, the kind that gets requested by name and makes people feel at home the moment it hits the table.
Choosing Your Bread
Brioche and challah are my top picks because they are rich and slightly sweet, but I have also used croissants torn into chunks for an extra buttery version. Avoid regular sandwich bread, it gets too soggy and does not hold up to the custard. If your bread is fresh, cube it and leave it out on a baking sheet overnight to dry out a bit, or toast the cubes lightly in the oven for 10 minutes before soaking.
Apple Varieties and Prep
Granny Smith apples are my go to because their tartness cuts through the sweetness, but Honeycrisp or Fuji work if you want a mellower flavor. I always peel them because the skins can turn tough when baked, and I dice them small so they cook evenly and distribute throughout the pudding. If you are feeling adventurous, swap in pears or add a handful of dried cranberries for a tart pop.
Serving and Storage
This pudding is best served warm, straight from the oven with a scoop of vanilla ice cream melting on top or a cloud of whipped cream. Leftovers keep in the fridge for up to three days, covered tightly with foil. Reheat individual portions in the microwave for 30 seconds or warm the whole dish in a low oven until heated through.
- Sprinkle chopped toasted pecans or walnuts on top before baking for crunch.
- Drizzle extra caramel sauce over each serving for maximum indulgence.
- Serve with a dusting of powdered sugar or a drizzle of salted caramel for a fancy finish.
Save This is the dessert I make when I want my kitchen to smell like a bakery and my table to feel like a celebration. It never fails to make people smile, and it is forgiving enough that even if you tweak the recipe, it still turns out incredible.
Recipe FAQs
- → Can I use different types of bread?
Yes, brioche and challah work best for their rich texture, but you can substitute with French bread or croissants for similar results.
- → What apple varieties work best?
Granny Smith offers tartness while Honeycrisp provides sweetness. You can also try Fuji or Gala apples based on your preference.
- → How do I know when it's fully baked?
The custard should be set with minimal jiggle, the top golden brown, and a knife inserted in the center should come out mostly clean after 45-50 minutes.
- → Can I prepare this ahead of time?
Absolutely. Assemble the pudding, cover, and refrigerate overnight. Bring to room temperature before baking, adding 5-10 minutes to the baking time if needed.
- → What are the best serving suggestions?
Serve warm with vanilla ice cream, whipped cream, or extra caramel sauce drizzled on top. Toasted pecans add a delightful crunch.
- → How should I store leftovers?
Cover and refrigerate for up to 3 days. Reheat individual portions in the microwave for 30-45 seconds or in a 160°C oven until warmed through.