Save Embrace the cozy essence of autumn with this stunning Caramel Apple Cheesecake Bread Pudding. This decadent dessert blends the rustic, comforting texture of classic bread pudding with the rich, creamy luxury of cheesecake. Each bite is filled with tender chunks of tart apples and hidden pockets of sweet caramel cream cheese, all bound together by a spiced cinnamon custard. It is the perfect centerpiece for a holiday brunch or a warm, comforting conclusion to a seasonal dinner party.
Save What makes this dish truly special is the layering of flavors. By using day-old brioche or challah, the bread becomes the perfect vessel to absorb the rich milk and cream custard. As it bakes, the dollops of caramel cream cheese melt into the bread, creating a marbled effect that ensures every slice is moist and flavorful. The addition of tart Granny Smith or Honeycrisp apples provides a bright contrast to the deep, sugary notes of the brown sugar and caramel drizzle.
Ingredients
- Bread and Fruit: 8 cups brioche or challah bread, cut into 1-inch cubes (about 1 standard loaf, day-old preferred); 2 large apples (Granny Smith or Honeycrisp), peeled, cored, and diced.
- Cream Cheese Mixture: 8 oz (225 g) cream cheese, softened; 1/2 cup (100 g) granulated sugar; 1/2 cup (120 ml) caramel sauce (plus more for drizzling); 1 tsp vanilla extract.
- Custard: 4 large eggs; 2 cups (480 ml) whole milk; 1 cup (240 ml) heavy cream; 1/2 cup (100 g) brown sugar; 1 tsp ground cinnamon; 1/4 tsp ground nutmeg; 1/4 tsp salt.
- Topping: 2 tbsp unsalted butter, melted; 2 tbsp brown sugar.
Instructions
- Step 1
- Preheat oven to 350°F (175°C). Grease a 9x13-inch (23x33 cm) baking dish with butter or nonstick spray.
- Step 2
- Arrange the bread cubes and diced apples evenly in the prepared baking dish.
- Step 3
- In a medium bowl, beat the cream cheese with granulated sugar until smooth. Add caramel sauce and vanilla extract, mixing until fully combined.
- Step 4
- Drop dollops of the caramel cream cheese mixture evenly over the bread and apples.
- Step 5
- In a large bowl, whisk together eggs, milk, heavy cream, brown sugar, cinnamon, nutmeg, and salt until well blended.
- Step 6
- Pour the custard evenly over the bread, apples, and cream cheese mixture. Gently press down to soak the bread.
- Step 7
- In a small bowl, combine melted butter and brown sugar. Drizzle over the top of the pudding.
- Step 8
- Cover loosely with foil and bake for 30 minutes. Remove foil and bake an additional 20 minutes, or until golden brown, puffed, and set in the center.
- Step 9
- Let cool for 10 minutes before serving. Drizzle with extra caramel sauce if desired.
Zusatztipps für die Zubereitung
To ensure the best texture, always use day-old bread. If your bread is fresh, you can dry it out by placing the cubes in a 300°F (150°C) oven for about 10-15 minutes until slightly crisp. When adding the custard, make sure to gently press the bread down so every piece is submerged; this prevents dry spots and ensures a uniform, pudding-like consistency throughout the dish.
Varianten und Anpassungen
You can easily customize this recipe to suit your preferences. For an extra layer of flavor, use cinnamon raisin bread instead of brioche. If you enjoy a bit of crunch, add 1/2 cup of chopped toasted pecans or walnuts on top before placing the dish in the oven. For a deeper fruit profile, try mixing in a handful of dried cranberries or raisins along with the diced apples.
Serviervorschläge
This bread pudding is best enjoyed warm from the oven. For a truly decadent treat, serve it a la mode with a large scoop of melting vanilla ice cream or a generous dollop of homemade whipped cream. Before serving, give it one final, luscious drizzle of warm caramel sauce and perhaps a light dusting of extra cinnamon to enhance the autumn aromas.
Save Whether you are hosting a festive gathering or simply looking for a way to use up seasonal apples, this Caramel Apple Cheesecake Bread Pudding is guaranteed to be a hit. Its rich layers and comforting warmth make it a quintessential autumn staple that your family and friends will request year after year.
Kitchen Q&A
- → What type of bread works best?
Brioche or challah bread works exceptionally well due to their rich, eggy texture and ability to absorb custard without becoming mushy. Day-old bread is preferred as it holds its structure better during baking while still absorbing the creamy liquid mixture.
- → Can I prepare this ahead of time?
Yes! Assemble the entire dish the night before and refrigerate overnight. This allows the bread to fully absorb the custard, often resulting in an even creamier texture. Simply bring to room temperature for 20 minutes before baking.
- → 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 edges should be slightly pulling away from the sides of the dish.
- → What apple varieties are recommended?
Granny Smith or Honeycrisp apples work beautifully because they maintain their texture during baking and provide a pleasant tartness that balances the rich, sweet custard and caramel elements.
- → Can I freeze leftovers?
While possible, freezing may alter the texture slightly. Wrap individual portions tightly and freeze for up to 2 months. Reheat in the microwave or oven until warmed through. For best results, enjoy within 2-3 days when stored refrigerated.