Save My sister called mid-September asking if I could bring dessert to her book club, and I panicked—then remembered a quiet Sunday morning when I'd been testing custard ratios and somehow ended up layering brioche with cream cheese and apples. That happy accident became this bread pudding, a dessert that tastes like autumn decided to become silky and indulgent all at once. The caramel ribbons through creamy custard made everyone ask for the recipe that night, and I've been making it ever since.
I once made this for my neighbor who mentioned she'd been craving something warm after her move, and watching her face light up when the caramel scent hit her kitchen felt like I'd handed her a hug in dessert form. She asked for the recipe the same day, then called a week later to say she'd made it three times already. That's when I knew this wasn't just a recipe—it was something that made people feel at home.
Ingredients
- Brioche or challah bread: Day-old bread cubes are your secret weapon here—fresh bread turns to mush, but slightly stale bread soaks up the custard and holds its texture like it was made for this.
- Granny Smith or Honeycrisp apples: Granny Smith keeps its shape and adds tartness that balances the caramel's sweetness, while Honeycrisp gives you more honeyed apple flavor.
- Cream cheese: Softened cream cheese is non-negotiable; it needs to blend smoothly into the custard without lumps.
- Caramel sauce: Use good quality store-bought caramel or make your own—this ingredient carries half the flavor profile, so don't skimp.
- Eggs: They're your custard's backbone, creating that silky texture that makes this different from ordinary bread pudding.
- Whole milk and heavy cream: The combination matters; milk alone makes it lean and custardy, but the cream turns it luxurious.
- Brown sugar, cinnamon, and nutmeg: These warm spices echo autumn's flavor and tie the apples and caramel together into one cohesive taste.
Instructions
- Set your stage:
- Preheat to 350°F and grease your 9x13 baking dish well—this pudding wants room to expand and shouldn't stick. Arrange bread cubes and diced apples in an even layer, thinking of them as your flavor foundation.
- Make the caramel swirl:
- Beat softened cream cheese with granulated sugar until it's completely smooth, then fold in caramel sauce and vanilla. This mixture should be creamy and pourable enough to dollop, so drop spoonfuls evenly over the bread and apples.
- Build your custard base:
- Whisk eggs, milk, heavy cream, brown sugar, cinnamon, nutmeg, and salt together until the sugar dissolves and everything looks unified. You're creating the liquid that will transform your bread into something tender and custardy.
- Bring it together:
- Pour the custard over everything and gently press the bread down so it soaks—you'll hear it start to absorb the liquid, which is exactly what you want. Combine melted butter and brown sugar in a small bowl and drizzle this across the top for a subtle crunch.
- The patient bake:
- Cover with foil and bake 30 minutes, then remove the foil and bake another 20 minutes until the top is golden and the center jiggles just slightly when you shake the pan. This two-stage bake protects the delicate custard while letting the top develop color and texture.
- Rest and finish:
- Let it cool for 10 minutes—this lets everything set so it holds together when you serve it. A final drizzle of caramel sauce on the plate makes it feel restaurant-worthy.
Save There's a moment when you pull this from the oven and the kitchen fills with that spiced caramel steam that makes you understand why people call bread pudding soul food. It's when someone walks in and says "what is that smell," and you know you've already won them over.
The Art of Timing
Bread pudding is forgiving but also particular about one thing: moisture. The custard-to-bread ratio is what separates a dry, dense pudding from one that's creamy and tender, and that happens during soaking and baking. I learned this by making it too firm the first time, then too wet the second time, which is why I now rest the bread pudding before serving—it allows everything to find equilibrium and the flavors to settle into each other.
Apple Varieties and Why They Matter
Every apple brings something different to the table, and in a dessert this rich, you want apples that hold their own. Granny Smith apples stay firm and tart, cutting through the caramel's sweetness like a knife, while Honeycrisp becomes almost jam-like and adds natural honey notes. I've made this with both, and I've never regretted either choice—it just depends on whether I want bright contrast or deeper sweetness on a particular day.
Serving and Storage Wisdom
Serve this warm, ideally within an hour of it coming out of the oven, when the layers are still distinct and the caramel hasn't completely set. If you're making it ahead, know that it reheats beautifully—covered in foil at 300°F for about 15 minutes brings it back to that just-baked warmth without drying it out.
- Vanilla ice cream or whipped cream is the only companion this dessert needs, though I've been known to add both.
- Leftovers keep in the refrigerator for three days, covered, and actually taste richer the next day as the flavors meld.
- This pudding is vegetarian-friendly and scales down easily if you only need to serve four people.
Save This bread pudding has become my go-to when I want to feel like I've done something grand in the kitchen without the stress of elaborate technique. It's the kind of dessert that reminds people why they love eating.
Kitchen Help
- → What type of bread works best?
Brioche or challah are ideal choices due to their rich, eggy texture and ability to absorb custard without becoming mushy. Day-old bread works best as it's slightly dried out, allowing it to soak up the liquid while maintaining structure during baking.
- → Can I prepare this ahead of time?
Yes! Assemble everything the night before and refrigerate overnight. This actually improves the dish as the bread fully absorbs the custard. Let it sit at room temperature for 30 minutes before baking, and add an extra 5-10 minutes to the baking time if baking cold from the refrigerator.
- → How do I know when it's done baking?
The pudding is ready when the top is golden brown, the center is puffed and set (no liquid jiggles when you gently shake the pan), and a knife inserted near the center comes out clean. The center should feel firm but still slightly custard-like, not dry or crumbly.
- → Can I use different apples?
Granny Smith and Honeycrisp are recommended for their balanced tartness and ability to hold shape during baking. Other good options include Braeburn, Jonagold, or Pink Lady. Avoid very soft apples like Red Delicious as they may become mushy.
- → What toppings complement this dessert?
Warm servings pair beautifully with vanilla ice cream, freshly whipped cream, or a drizzle of warm caramel sauce. For texture contrast, add toasted pecans or walnuts during the last 10 minutes of baking. A dusting of powdered sugar just before serving adds elegance.
- → Can I make this individual portions?
Absolutely! Divide among 6-8 ramekins or oven-safe dishes and reduce baking time to 25-30 minutes. Individual portions bake faster and create impressive single-serving presentations for dinner parties or holiday gatherings.