Caramel Apple Cheesecake Bread Pudding (Print Version)

Golden-baked bread pudding with caramel cream cheese custard, tender apple chunks, and warm spices. A cozy dessert perfect for fall.

# Components:

→ 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 (Granny Smith or Honeycrisp), peeled, cored, and diced

→ Sweeteners

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

→ Spices & Flavorings

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

# Directions:

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 extract, and salt. Mix until fully incorporated.
03 - Whisk eggs into the cream cheese mixture, then gradually add milk and heavy cream while whisking continuously until custard reaches smooth consistency.
04 - Add bread cubes and diced apples to custard mixture. Gently fold until all pieces are thoroughly coated. Allow to soak for 10 minutes.
05 - Pour mixture into prepared baking dish, spreading evenly. Drizzle additional caramel sauce over top if desired.
06 - Bake for 45-50 minutes until custard is set and top is golden brown. A knife inserted in center should come out mostly clean.
07 - Cool for 10 minutes before serving. Drizzle with additional caramel sauce if desired.

# Expert Advice:

01 -
  • It looks like you spent hours in the kitchen when honestly you spent maybe twenty minutes prepping.
  • The caramel-cream cheese custard creates this silky richness that makes every bite feel indulgent without being heavy.
  • You can make it ahead, which means stress-free entertaining or a dessert that's ready when you are.
02 -
  • Don't skip the 10-minute soaking time after combining bread and custard—it's the difference between fluffy bread pudding and bread that's actually absorbed the flavor.
  • The center will look slightly underbaked when you pull it out, and that's exactly right; carryover cooking finishes it while it cools, keeping it from becoming dry.
03 -
  • Use day-old bread if you have it—fresh bread can sometimes get mushy, while slightly stale bread holds up better during the soak and bake.
  • Temper your eggs by whisking them separately before adding to the warm cream cheese mixture if you're nervous about scrambling them.
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