Caramel Apple Cheesecake Pudding (Print Version)

A warm, comforting blend of caramel-swirled cream cheese, fresh apples, and custard-soaked bread baked until golden

# 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 (Granny Smith or Honeycrisp), 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. Allow to 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 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.

# Expert Tips:

01 -
  • It tricks everyone into thinking you spent hours in the kitchen when it's honestly just assembled, soaked, and baked.
  • The caramel and cream cheese create this silky custard that somehow feels both luxurious and homey at the same time.
  • You can make it with whatever apples you have on hand, and it always works beautifully.
02 -
  • Don't skip the 10-minute soaking time after folding everything together; that's when the bread actually absorbs the custard instead of floating in it.
  • If your baking dish is shallower than you expected, the baking time might be closer to 45 minutes, so start checking at that point rather than waiting the full 50.
  • Using room temperature eggs and cream cheese prevents the custard from developing lumps or breaking when you combine everything.
03 -
  • Use brioche specifically rather than regular bread because it's rich enough to absorb the custard without becoming soggy or breaking apart.
  • Toast your bread cubes lightly in the oven first if they're very soft or fresh; this gives them structure to hold up during soaking and baking.
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