Save It The smell of butter-soaked brioche meeting hot cinnamon custard pulled my roommate out of bed at nine on a Sunday. She stood in the doorway, squinting and suspicious, then spotted the caramel pooling at the edges of the baking dish. I was experimenting with leftover challah and a jar of caramel I'd bought on impulse, tossing in apples because they were about to go soft. What came out of the oven that morning wasn't just bread pudding, it was the kind of dessert that makes people forget they're still in pajamas.
I made this for a small dinner party once, right when the leaves started turning. My friend brought her new boyfriend, who claimed he didn't like dessert. He had two servings and scraped his plate with the side of his fork. Later she texted me asking for the recipe because he wouldn't stop talking about it. It became my fall signature without me ever planning for it to be.
Ingredients
- Brioche or challah bread: Day-old bread is your friend here because it soaks up custard without turning to mush, and the slight staleness gives it structure under all that cream.
- Granny Smith or Honeycrisp apples: Granny Smith holds its shape and adds tart contrast to all the sweetness, while Honeycrisp brings a honeyed softness if you want it more dessert-forward.
- Cream cheese: Softened completely so it blends smooth, this is what makes the pockets of tangy richness that balance the caramel.
- Caramel sauce: Use a good store-bought jar or homemade if you have it, the flavor carries the whole dish so don't skimp.
- Whole milk and heavy cream: The combination gives you custard that's silky but not too heavy, coating every cube without making it soggy.
- Brown sugar: It deepens the caramel notes and adds a molasses warmth you don't get from white sugar alone.
- Cinnamon and nutmeg: Just enough to make it feel like autumn without tasting like a candle.
- Eggs: They bind the custard and puff it up slightly as it bakes, giving the pudding a soft, custardy interior.
Instructions
- Prep the pan and preheat:
- Set your oven to 350°F and grease a 9x13-inch baking dish generously so nothing sticks when you serve it. This is also the moment to pull out your bread if it's been hiding in the back of the fridge.
- Layer the base:
- Toss the bread cubes and diced apples into the dish in an even layer, mixing them loosely so the apples nestle between the bread. It doesn't have to be perfect, just spread out enough that every bite gets both.
- Make the caramel cream cheese:
- Beat the softened cream cheese with granulated sugar until it's completely smooth and fluffy, then fold in the caramel sauce and vanilla. You want it silky enough to drop in dollops but thick enough to hold its shape.
- Dot the cream cheese over everything:
- Use a spoon to drop small mounds of the caramel cream cheese all over the bread and apples, spacing them out so they melt into pockets throughout the dish. Don't stir it in, let it stay in little treasure spots.
- Whisk the custard:
- In a large bowl, whisk together the eggs, milk, cream, brown sugar, cinnamon, nutmeg, and salt until it's completely blended and frothy. Pour it slowly and evenly over the bread, letting it soak in as you go.
- Press and soak:
- Gently press down on the bread with the back of a spoon or your hands so every piece gets drenched in custard. Let it sit for a minute or two if you have time, it helps the bread absorb everything.
- Add the buttery topping:
- Mix melted butter with brown sugar and drizzle it over the top in a zigzag pattern. This creates little crispy, caramelized spots on the surface as it bakes.
- Bake covered, then uncovered:
- Cover the dish loosely with foil and bake for 30 minutes, then pull off the foil and bake another 20 minutes until the top is golden, puffed, and the center jiggles just slightly. The edges should be deeply browned and crisp.
- Cool and drizzle:
- Let it rest for 10 minutes so the custard sets and you don't burn your tongue. Drizzle extra caramel sauce over the top right before serving, as much or as little as your heart wants.
Save It My sister made this for Thanksgiving one year and set it on the table still warm from the oven. It sat next to the pies, humble and unpretentious, and by the end of the night it was gone while the pumpkin pie sat half-eaten. Someone's uncle asked if it was a family recipe, and she just smiled and said it was now. That's when I knew this one had staying power.
How to Store and Reheat Leftovers
Cover the baking dish tightly with plastic wrap or transfer individual portions to airtight containers and refrigerate for up to three days. Reheat servings in the microwave for 30 to 45 seconds, or warm the whole dish covered with foil in a 325°F oven for about 15 minutes. The custard might firm up when cold, but it softens right back up with a little heat and tastes just as good the next day, sometimes even better when the flavors have melded.
Make It Your Own
Swap in cinnamon raisin bread if you want little pockets of sweetness without adding anything extra. Toss in a handful of toasted pecans or walnuts on top before baking for crunch, or stir in a handful of dried cranberries with the apples for a tart pop. If you're feeling bold, replace half the caramel sauce with dulce de leche for a deeper, almost smoky sweetness that makes it taste more grown-up.
Serving Suggestions
This is the kind of dessert that begs for a scoop of vanilla ice cream melting into the warm custard, or a cloud of barely sweetened whipped cream if you want something lighter. I've served it with a drizzle of salted caramel and a sprinkle of flaky sea salt, which makes people close their eyes when they take a bite. It's also excellent for breakfast the next morning with hot coffee, though I won't tell anyone if you don't.
- Serve it warm in shallow bowls so the caramel pools at the bottom.
- Pair it with a strong cup of coffee or a glass of dessert wine if you're feeling fancy.
- Top with a handful of toasted pecans right before serving for texture contrast.
Save It This dessert doesn't need a special occasion, but it has a way of making any night feel like one. Make it when the air turns cool and you want your kitchen to smell like comfort.
Recipe FAQs
- → What type of bread works best for this dessert?
Brioche or challah are ideal choices because their rich, eggy texture absorbs the custard beautifully while maintaining structure. Day-old bread works best as it dries out slightly, allowing for better absorption without becoming mushy. French bread can work in a pinch, but the result will be less creamy.
- → Can I prepare this ahead of time?
Absolutely! Assemble everything the night before and refrigerate overnight. This actually improves the final result as the bread has more time to soak up the custard. Let it sit at room temperature for 30 minutes before baking, and add an extra 5-10 minutes to the baking time if baking cold from the refrigerator.
- → How do I know when it's done baking?
The pudding is ready when it's golden brown on top, puffed up slightly, and set in the center. A knife inserted near the center should come out clean, not wet or eggy. The center should feel firm when gently pressed, not jiggly or liquid. Keep in mind it will settle slightly as it cools.
- → Can I use different types of apples?
While Granny Smith and Honeycrisp are recommended for their tartness and ability to hold shape during baking, you can use other varieties. Fuji, Braeburn, or Jonagold work well too. Avoid very soft apples like Red Delicious or McIntosh as they may become too mushy. Mixing two different apple varieties adds nice complexity.
- → What's the best way to store leftovers?
Store cooled leftovers covered in the refrigerator for up to 4 days. To reheat, individual portions can be microwaved for 30-60 seconds, or place the entire dish (covered with foil) in a 350°F oven for 15-20 minutes. For best results, add a fresh drizzle of caramel sauce after reheating.
- → Can I make this dairy-free?
Yes, with several substitutions: use vegan cream cheese and butter, coconut cream or heavy coconut milk in place of dairy cream, and your favorite plant-based milk. The flavor and texture will be slightly different but still delicious. Note that plant-based custards may take longer to set.