Caramel Apple Cheesecake Bread Pudding (Printable View)

Decadent bread pudding with caramel cream cheese and apples

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

# How To Make It:

01 - Preheat oven to 350°F. Grease a 9x13 inch baking dish with butter or nonstick spray.
02 - In a large bowl, beat 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.
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 top if desired.
06 - Bake for 45-50 minutes, or 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.

# Best Practices:

01 -
  • It tastes like you spent hours in the kitchen, but it actually comes together in under an hour.
  • The cream cheese and caramel create this silky richness that feels indulgent without being heavy.
  • Apples keep it fresh and prevent the whole thing from being tooth-achingly sweet.
02 -
  • Don't skip soaking the bread—those 10 minutes make the difference between a mushy disaster and a creamy, custardy masterpiece.
  • If your custard looks grainy after mixing, strain it through a fine sieve before adding the bread; it takes just a minute and saves the whole dessert.
03 -
  • Toast your pecans or walnuts separately before sprinkling them on top—this adds crunch and prevents them from getting soggy in the custard.
  • Make your own caramel sauce if you have time; it costs almost nothing and tastes like you really fussed over this dessert.
Go Back