Save There's something about autumn that makes me crave warm, spiced desserts, but this caramel apple cheesecake bread pudding emerged from a completely different moment. I was standing in my kitchen on a random Tuesday, staring at the tail end of a brioche loaf and wondering why I'd bought cream cheese for something I never made, when it hit me—why not merge two things I love into one comforting dish? The result was this golden, custardy masterpiece that tastes like fall decided to settle into a single bite.
I made this for my sister's book club gathering, and I'll never forget how quiet the kitchen became after everyone took their first bite. No one was talking, just the gentle clink of spoons against bowls, and that's when I knew I'd created something special. My sister joked that I should stop making other things and just specialize in this one dessert, which felt like the highest compliment.
Ingredients
- Brioche or challah bread, cut into 1-inch cubes (6 cups, about 300 g): The richness of brioche is essential here; it absorbs the custard without falling apart and creates that tender, almost cloud-like texture you're after.
- Cream cheese, softened (225 g or 8 oz): Softening it first is non-negotiable because cold cream cheese will fight you during mixing and create lumps that no amount of whisking fixes.
- Caramel sauce (1/2 cup, plus extra for drizzling): Use the kind you already love or make your own if you're feeling ambitious, because a caramel you enjoy eating straight from a spoon will only make this better.
- Whole milk (2 cups): The backbone of your custard, providing structure and a gentle sweetness without overpowering the caramel and apple notes.
- Heavy cream (1 cup): This is what transforms a simple egg mixture into something that feels decadent and silky rather than watery or dense.
- Eggs, large (4): They're your binder and emulsifier, so using actual large eggs rather than mixing sizes keeps the custard consistent.
- Apples, peeled, cored, and diced (2 medium Granny Smith or Honeycrisp): Granny Smith gives you tartness that balances the sweetness, while Honeycrisp adds a softer texture if you prefer that.
- Granulated sugar (1/2 cup): This dissolves into your custard and sweetens without adding moisture or competing flavors.
- Light brown sugar (1/4 cup): The molasses adds depth and pairs beautifully with the cinnamon and caramel notes.
- Ground cinnamon (1 1/2 tsp): This is your fall flavor anchor; don't skip it or reduce it thinking less is more.
- Ground nutmeg (1/4 tsp): A whisper of nutmeg adds complexity without announcing itself loudly in every bite.
- Pure vanilla extract (2 tsp): Quality matters here because it's one of the few flavors you can actually taste distinctly in the final dessert.
- Salt, pinch: This tiny amount makes every other flavor pop while preventing the whole thing from tasting one-dimensionally sweet.
Instructions
- Get Your Oven Ready and Prep the Pan:
- Preheat to 175°C (350°F) and grease your 23x33 cm baking dish generously with butter or nonstick spray. This prevents frustration when you're trying to serve later and everything's stuck to the bottom.
- Create Your Caramel Custard Base:
- Beat the softened cream cheese with caramel sauce until you've got a smooth, glossy mixture with no visible lumps. Add your sugars, cinnamon, nutmeg, vanilla, and salt, then mix until everything's fully incorporated and smells absolutely heavenly.
- Build Your Custard:
- Whisk in your eggs one at a time, then gradually pour in the milk and cream while whisking constantly to keep everything from getting lumpy or separated. You'll feel the mixture transform into something silky as you go.
- Combine the Bread and Apples:
- Add your bread cubes and diced apples to the custard and gently fold everything together until every piece is coated. Let it sit for 10 minutes so the bread can start soaking up that caramel-cream cheese mixture, which is where all the flavor magic happens.
- Transfer and Bake:
- Pour everything into your prepared baking dish and spread it out evenly, then drizzle extra caramel sauce over the top if you're feeling generous. Bake for 45 to 50 minutes until the custard is set but still has a tiny jiggle in the center, and the top is golden brown.
- Cool Before Serving:
- Let it rest for 10 minutes out of the oven so the structure sets but it's still warm enough to serve with ice cream or whipped cream on top.
Save My partner came home from work halfway through baking, and the smell of cinnamon, caramel, and toasted brioche stopped him in his tracks. He asked if something special was happening, and I realized that this dessert became his favorite thing I make not because it's complicated, but because it smells like someone cares enough to spend time in the kitchen. That moment taught me that comfort food isn't really about perfection; it's about intention.
Why This Dish Works So Well
The genius of this bread pudding lies in how it combines three textures in one bite: the custardy, almost custard-soaked bread; the soft, cooked apple pieces; and the silky caramel-cream cheese layer that binds everything together. The spices—cinnamon and nutmeg—give it that cozy, familiar feeling without making it taste like pumpkin spice everything, which I appreciate more with each passing fall season. What makes it truly special is that it's substantial enough to feel like a real dessert but gentle enough that you don't feel weighed down afterward.
Serving and Pairing Ideas
Serve this warm, straight from the oven, with vanilla ice cream melting into the warm caramel sauce or a generous dollop of whipped cream. I've also tried it at room temperature the next day with coffee, and it's surprisingly good, though it loses some of that fresh-baked magic. The caramel drizzle on top isn't just decoration; it's your reminder that you deserve something indulgent.
Storage and Make-Ahead Tips
This bread pudding keeps beautifully in the refrigerator for up to three days, though I've never had it last that long because it gets eaten. You can assemble everything the night before, cover it, refrigerate it, and then bake it the next day—just add about 5 to 10 minutes to the baking time since you're starting from cold. If you want to get fancy, you can even reheat individual servings in the microwave and add fresh caramel sauce right before eating.
- Always let the bread soak fully before baking, or you'll end up with some pieces that stayed too custardy and others that baked dry.
- Don't be afraid to add chopped toasted pecans or walnuts on top before baking if you want that textural contrast.
- If you prefer pears instead of apples, they work beautifully and create a slightly more delicate, floral version of the same concept.
Save This dessert has become my answer to "what should I bring to dinner?" because it transports so well and actually tastes better the next day when the flavors have had time to mingle. Make it once, and it'll find its way into your regular rotation.
Recipe FAQ
- → Can I make this ahead of time?
Yes! Assemble the dish up to 24 hours in advance, cover tightly, and refrigerate. Let it sit at room temperature for 30 minutes before baking. Leftovers also reheat beautifully in the microwave or oven.
- → What type of bread works best?
Brioche or challah are ideal because their rich texture absorbs the custard beautifully while maintaining structure. Day-old bread works even better since it's slightly drier and soaks up more liquid.
- → Can I use different apples?
Absolutely! Granny Smith provides tart contrast to the sweet caramel, while Honeycrisp adds natural sweetness. Fuji, Gala, or Braeburn also work well. Mix varieties for complex flavor.
- → How do I know when it's done baking?
The top should be golden brown and the custard set—jiggly like firm gelatin, not liquid. A knife inserted near the center should come out mostly clean, with no raw custard clinging to it.
- → Can I freeze this dessert?
You can freeze baked portions for up to 3 months. Wrap individual servings tightly in plastic and foil. Thaw overnight in the refrigerator, then reheat at 175°C (350°F) for about 15 minutes until warm.
- → What can I substitute for heavy cream?
Half-and-half works for a lighter version, though the texture will be slightly less rich. For a dairy-free option, use full-fat coconut milk, keeping in mind it will add subtle coconut flavor.