Save There's something almost magical about the moment when caramel and cream cheese collide in a warm bowl, their sweetness intertwining before they ever meet the bread. I discovered this particular combination on a crisp October evening when I had leftover brioche, a tub of caramel sauce, and absolutely no plan. What emerged from the oven was something between a fancy dessert and the coziest hug—a bread pudding that tasted like fall felt, like home smelled, like exactly what the moment needed.
I'll never forget serving this to my sister's book club and watching their faces when they tasted it—the way conversations stopped for just a beat. One of them asked for the recipe immediately, and I realized I'd created something that didn't just satisfy hunger but actually sparked joy. That's when I knew this deserved a permanent spot in my rotation.
Ingredients
- Brioche or challah bread, cut into 1-inch cubes (about 6 cups or 300 g): The soft crumb of brioche absorbs the custard beautifully without turning to mush, creating that tender texture that defines great bread pudding.
- Cream cheese, softened (225 g or 8 oz): This is your secret weapon—it transforms the custard into something creamy and luxurious that's altogether different from the standard approach.
- Caramel sauce (1/2 cup, plus extra for drizzling): Use the good stuff here, or make your own if you're feeling ambitious; bottled works perfectly fine and saves time.
- Whole milk (2 cups): This keeps the custard from being too heavy while still delivering richness.
- Heavy cream (1 cup): Non-negotiable for that velvety mouthfeel.
- Large eggs (4): They're the binding agent that makes everything set properly.
- Medium apples, peeled, cored, and diced (2, such as Granny Smith or Honeycrisp): Granny Smiths give you tartness to balance the sweetness, while Honeycrisps add natural sweetness—pick based on your mood.
- Granulated sugar (1/2 cup): This sweetens the custard base.
- Light brown sugar (1/4 cup): A touch of molasses depth that plays beautifully with cinnamon and caramel.
- Ground cinnamon (1 1/2 tsp): The backbone of warm spice flavor.
- Ground nutmeg (1/4 tsp): Just enough to add complexity without overpowering.
- Pure vanilla extract (2 tsp): Always real vanilla, never artificial.
- Salt (pinch): This small amount amplifies every other flavor.
Instructions
- Get Your Oven Ready:
- Preheat to 175°C (350°F) and grease a 23x33 cm (9x13 inch) baking dish with butter or nonstick spray. You want the heat steady and the dish ready so everything moves smoothly once you start.
- Build the Caramel Cream Cheese Base:
- Beat the softened cream cheese with caramel sauce until it's completely smooth—no lumps hiding anywhere. Add both sugars, cinnamon, nutmeg, vanilla, and salt, mixing until it looks creamy and uniform.
- Create Your Custard:
- Whisk in the eggs one at a time so they incorporate smoothly, then gradually add the milk and cream while whisking. You're looking for that silky, uniform custard that coats the back of a spoon.
- Combine Bread and Apples:
- Toss the bread cubes and diced apples into the custard and gently fold everything together until every piece is coated. Let it sit for 10 minutes so the bread starts drinking in that custardy goodness.
- Transfer and Top:
- Pour the entire mixture into your prepared baking dish, spread it evenly, and if you're feeling generous, drizzle a little extra caramel across the top. It'll caramelize slightly as it bakes, creating these gorgeous ribbons of sweetness.
- Bake Until Golden:
- Slide it into the oven for 45 to 50 minutes—you're looking for a golden-brown top and a custard that's mostly set but still has a tiny jiggle in the center. A knife inserted should come out mostly clean with maybe a small smudge of custard.
- Cool and Serve:
- Let it rest for 10 minutes so it sets up just enough to hold together while still being warm and luxurious. Drizzle with more caramel before serving if that's your style.
Save This dessert has a way of showing up at the table and making people feel cared for. There's something about warm, spiced, caramel-soaked bread that communicates comfort in a language everyone understands.
Why Apples and Caramel Are a Match Made in Heaven
The tartness of apples cuts through caramel's richness perfectly, creating a balance that keeps you reaching for another bite instead of stopping after one. When those apple chunks soften during baking, they almost become part of the custard, distributing their flavor throughout every spoonful. It's a combination that feels both classic and somehow still surprising.
Making It Your Own
Once you understand the framework of this recipe, it becomes endlessly adaptable. I've made versions with pears instead of apples when I was in a different mood, and they were equally wonderful. The cream cheese custard base is really the star here, so play with the fruit and spice adjustments while keeping that core intact.
Serving Suggestions and Make-Ahead Magic
Vanilla ice cream melting into the warm caramel is non-negotiable, or whipped cream if you want something lighter. This dessert actually tastes even better the next day when all those flavors have had time to really get to know each other, so feel free to bake it a day ahead and warm it gently before serving.
- Sprinkle chopped toasted pecans or walnuts on top before baking for an unexpected textural element.
- A drizzle of extra caramel sauce right at the table makes everyone feel like this was somehow fancier than it actually was to make.
- This recipe makes 8 generous servings, but it reheats beautifully in a 160°C oven for about 15 minutes if you need to.
Save This bread pudding has become my go-to when I want to feel like I've created something special but haven't actually exhausted myself in the process. Make it once, and I promise you'll find yourself making it again.
Recipe FAQ
- → What type of bread works best for this dessert?
Brioche or challah bread works exceptionally well because their rich, eggy structure absorbs the custard beautifully while maintaining a tender texture. Day-old bread is ideal as it holds up better during soaking without becoming mushy. French bread or thick-cut white bread can also be used in a pinch.
- → Can I prepare this dessert ahead of time?
Yes, you can assemble the entire dish the night before and refrigerate it overnight before baking. The extended soaking time actually helps the bread absorb more custard for an even creamier result. Just add 5-10 minutes to the baking time if baking cold from the refrigerator.
- → How do I know when the bread pudding is done?
The custard should be set and the top golden brown. A knife inserted into the center should come out mostly clean, with no liquid custard running off. The center will still have a slight jiggle like gelatin when gently shaken, which is normal. It will continue to set as it cools.
- → Can I substitute the apples with other fruits?
Pears work beautifully as a direct substitute, offering a similar texture and slightly different flavor profile. You could also try peaches, diced pears, or even berries like raspberries or blueberries. Adjust the baking time slightly if using juicier fruits.
- → What toppings pair well with this bread pudding?
Warm vanilla ice cream or freshly whipped cream creates a lovely contrast with the warm, spiced pudding. Chopped toasted pecans or walnuts add crunch, while additional caramel sauce drizzled over each serving enhances the caramel flavor throughout.
- → How should I store leftovers?
Store covered in the refrigerator for up to 4 days. Reheat individual portions in the microwave for 30-60 seconds or in a 175°C (350°F) oven for about 10 minutes until warmed through. The texture remains surprisingly good, though the top will lose some of its crispness.