Caramel Apple Cheesecake Bread Pudding (Printable Version)

Decadent bread pudding with caramel cream cheese, apples, and custard—a cozy fall dessert baked to golden perfection.

# What You’ll Need:

→ Bread & Dairy

01 - 6 cups brioche or challah bread, cut into 1-inch cubes
02 - 8 oz cream cheese, softened
03 - 1/2 cup caramel sauce, plus extra for drizzling
04 - 2 cups whole milk
05 - 1 cup heavy cream
06 - 4 large eggs

→ Fruit

07 - 2 medium apples, peeled, cored, and diced

→ Sweeteners

08 - 1/2 cup granulated sugar
09 - 1/4 cup light brown sugar

→ Spices & Flavorings

10 - 1 1/2 teaspoon ground cinnamon
11 - 1/4 teaspoon ground nutmeg
12 - 2 teaspoon pure vanilla extract
13 - Pinch of salt

# Step-by-Step Guide:

01 - Preheat oven to 350°F. Grease a 9x13 inch baking dish with butter or nonstick spray.
02 - In a large bowl, beat softened cream cheese with caramel sauce until smooth. Add granulated sugar, brown sugar, cinnamon, nutmeg, vanilla, and salt; mix until well combined.
03 - Whisk in eggs, then gradually add milk and heavy cream, whisking until custard is smooth and homogeneous.
04 - Add bread cubes and diced apples to custard mixture. Gently fold until all pieces are well coated. Let soak for 10 minutes.
05 - Pour mixture into prepared baking dish, spreading evenly. Drizzle additional caramel sauce over the top if desired.
06 - Bake for 45 to 50 minutes, or until custard is set and top is golden brown. A knife inserted in the center should come out mostly clean.
07 - Cool for 10 minutes before serving. Drizzle with additional caramel sauce if desired.

# Additional Tips::

01 -
  • It transforms stale bread into a dessert that tastes like you spent all day in the kitchen.
  • The caramel cream cheese custard is ridiculously silky and not too sweet.
  • You can assemble it ahead and bake it when guests arrive, filling your home with the best smell imaginable.
02 -
  • Do not skip the 10 minute soak, I once rushed it and ended up with dry bread pockets surrounded by runny custard.
  • If your cream cheese is cold, it will clump and never blend smoothly into the caramel, so let it sit out for at least 30 minutes.
  • Check the pudding at 45 minutes, every oven is different and overbaking will turn the custard rubbery.
03 -
  • Make the custard the night before and let the bread soak in the fridge overnight, then bake it fresh in the morning for an easy brunch showstopper.
  • Use a mix of caramel sauce brands or homemade to layer the flavor, some are sweeter and some have a deeper burnt sugar note.
  • Press down gently on the bread before baking to make sure every cube is submerged in custard, this prevents dry spots.
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