Caramel Apple Cheesecake Bread Pudding (Print)

Golden bread pudding with caramel cream cheese custard, tender apples, and warm spices—perfectly baked comfort dessert.

# What You'll Need:

→ Bread & Dairy

01 - 6 cups brioche or challah bread, cut into 1-inch cubes
02 - 8 ounces 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 such as 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, and salt; mix until well combined.
03 - Whisk in eggs, then gradually add milk and heavy cream, whisking until custard is smooth and well incorporated.
04 - Add bread cubes and diced apples to custard mixture. Gently fold until all pieces are well 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 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.

# Expert Advice:

01 -
  • It tastes like a fancy dessert but comes together in less time than you'd expect, making it perfect for when you want to impress without spending all day in the kitchen.
  • The cream cheese and caramel create this silky, indulgent custard that somehow feels both decadent and comforting at the same time.
  • You can make it ahead and reheat it gently, which means less stress when you're hosting or just want dessert ready to go.
02 -
  • The bread needs to be cubed into roughly 1-inch pieces—too small and they disappear into the custard, too large and they don't absorb enough of the sauce and can stay dry in the center.
  • Don't skip the 10-minute soaking step after combining; this is when the magic happens and the bread actually becomes part of the pudding rather than just swimming in it.
  • The custard should jiggle slightly when fully baked—it's not supposed to be completely firm like flan; as it cools, it will set up perfectly, and overbaking will dry it out and create a weepy texture.
03 -
  • If your cream cheese is even slightly cold, break it into small pieces before beating it with the caramel—it will incorporate so much more smoothly and you'll avoid a lumpy custard.
  • Toast your bread cubes for 10 minutes at 160°C (320°F) before using them if you're concerned they might be too soft—this gives them structure to hold up to the long soak without becoming mushy.
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