Caramel Apple Cheesecake Bread Pudding (Printer View)

Creamy cheesecake meets tender apples and rich custard in this indulgent caramel-drizzled bread pudding.

# Components:

→ Bread and Fruit

01 - 8 cups brioche or challah bread, cut into 1-inch cubes (about 1 standard loaf, day-old preferred)
02 - 2 large apples (Granny Smith or Honeycrisp), peeled, cored, and diced

→ Cream Cheese Mixture

03 - 8 oz cream cheese, softened
04 - 1/2 cup granulated sugar
05 - 1/2 cup caramel sauce, plus more for drizzling
06 - 1 tsp vanilla extract

→ Custard

07 - 4 large eggs
08 - 2 cups whole milk
09 - 1 cup heavy cream
10 - 1/2 cup brown sugar
11 - 1 tsp ground cinnamon
12 - 1/4 tsp ground nutmeg
13 - 1/4 tsp salt

→ Topping

14 - 2 tbsp unsalted butter, melted
15 - 2 tbsp brown sugar

# Method steps:

01 - Preheat oven to 350°F. Grease a 9x13-inch baking dish with butter or nonstick spray.
02 - Distribute bread cubes and diced apples evenly in the prepared baking dish.
03 - Beat softened cream cheese with granulated sugar until smooth. Add caramel sauce and vanilla extract, mixing until fully combined.
04 - Drop dollops of the caramel cream cheese mixture evenly over the bread and apples.
05 - Whisk together eggs, milk, heavy cream, brown sugar, cinnamon, nutmeg, and salt until well blended.
06 - Pour custard evenly over the bread, apples, and cream cheese mixture. Gently press down to soak the bread.
07 - Combine melted butter and brown sugar in a small bowl. Drizzle over the top of the pudding.
08 - Cover loosely with foil and bake for 30 minutes.
09 - Remove foil and bake an additional 20 minutes, or until golden brown, puffed, and set in the center.
10 - Let cool for 10 minutes before serving. Drizzle with extra caramel sauce if desired.

# Expert Advice:

01 -
  • It bridges the gap between bread pudding comfort and cheesecake elegance without feeling fussy.
  • The caramel-swirled cream cheese stays pockets of richness throughout, so every bite surprises you.
  • Most of the work happens before the oven, leaving you free to pour wine and relax.
02 -
  • Don't skip the cooling time or it will fall apart on the spatula; those 10 minutes let the custard firm up enough to hold its shape.
  • Fresh bread will turn to applesauce, so plan ahead or leave your bread out overnight on the counter uncovered.
03 -
  • Toast chopped pecans or walnuts and sprinkle them on top before baking for a textural surprise that adds nutty depth to the caramel.
  • Use cinnamon raisin bread instead of plain brioche and you'll get little bursts of sweetness throughout that feel like a secret ingredient.
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