Caramel Apple Cheesecake Bread Pudding

Indulge in a cozy dessert that combines the best of two worlds with this Caramel Apple Cheesecake Bread Pudding. Featuring a rich custard infused with caramel cream cheese and tender apple chunks, this dish is baked to golden perfection, offering a warm and comforting treat that's perfect for fall gatherings or a quiet night in.

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The secret to this decadent pudding lies in the combination of buttery brioche and a luxurious cheesecake-inspired base. As it bakes, the caramel and spices meld with the apples, creating a harmonious blend of flavors that will fill your kitchen with an irresistible aroma.

Ingredients

• 6 cups brioche or challah bread, cut into 1-inch cubes (about 300 g)
• 225 g (8 oz) cream cheese, softened
• 1/2 cup caramel sauce (plus extra for drizzling)
• 2 cups whole milk
• 1 cup heavy cream
• 4 large eggs
• 2 medium apples (such as Granny Smith or Honeycrisp), peeled, cored, and diced
• 1/2 cup granulated sugar
• 1/4 cup light brown sugar
• 1 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 2 tsp pure vanilla extract
• Pinch of salt

Instructions

Step 1

Preheat your oven to 175°C (350°F). Grease a 23x33 cm (9x13 inch) baking dish with butter or nonstick spray.

Step 2

In a large bowl, beat the cream cheese with the caramel sauce until smooth. Add the granulated sugar, brown sugar, cinnamon, nutmeg, vanilla, and salt; mix until well combined.

Step 3

Whisk in the eggs, then gradually add the milk and heavy cream, whisking until the custard is smooth.

Step 4

Add the bread cubes and diced apples to the custard mixture. Gently fold until all pieces are well coated. Let soak for 10 minutes.

Step 5

Pour the mixture into the prepared baking dish, spreading evenly. Drizzle a little extra caramel sauce over the top if desired.

Step 6

Bake for 45–50 minutes, or until the custard is set and the top is golden brown. A knife inserted in the center should come out mostly clean.

Step 7

Cool for 10 minutes before serving. Drizzle with additional caramel sauce if desired.

Zusatztipps für die Zubereitung

Ensure the cream cheese is fully softened at room temperature to achieve a smooth, lump-free custard base. Properly greasing the baking dish ensures easy serving, and allowing the bread to soak for the full 10 minutes guarantees that every cube is saturated with the rich caramel mixture.

Varianten und Anpassungen

For extra crunch, sprinkle chopped toasted pecans or walnuts on top before baking. You can also substitute the apples with fresh pears for a slightly different seasonal flavor profile, or use a mix of both for added complexity.

Serviervorschläge

Serve this decadent pudding warm, topped with a scoop of vanilla ice cream or a dollop of fresh whipped cream. A final drizzle of extra caramel sauce right before serving adds a beautiful, glossy finish and extra sweetness.

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Whether you're hosting a festive brunch or looking for a grand finale to a dinner party, this Caramel Apple Cheesecake Bread Pudding is sure to be a crowd-pleaser. With its creamy interior and golden, caramelized top, it's a dish that invites everyone to come back for seconds.

Recipe Questions & Answers

→ Can I prepare this ahead of time?

Yes, assemble the dish up to 24 hours in advance and refrigerate. Add 5-10 minutes to baking time if baking cold.

→ What type of bread works best?

Brioche or challah are ideal for their rich texture and ability to absorb custard. Day-old bread works even better as it holds up beautifully.

→ How do I know when it's done baking?

The top should be golden brown and a knife inserted in the center comes out mostly clean. The center should still have a slight jiggle but not be liquid.

→ Can I freeze leftovers?

Yes, wrap individual portions tightly and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat in the microwave or oven.

→ What apples should I use?

Granny Smith or Honeycrisp apples work wonderfully as they hold their shape during baking and provide a nice tart contrast to the sweet caramel.

→ Can I make this dairy-free?

Substitute full-fat coconut milk for heavy cream and dairy milk, and use vegan cream cheese and butter. The texture will be slightly different but still delicious.