Cinnamon Sugar Apple Cheesecake Bread Pudding
This apple cheesecake bread pudding is heavy on the fall flavors! Creamy dollops of cheesecake, tender apples, and a soft spiced bread pudding base make it completely irresistible.
Servings 6 servings
Ingredients
Bread Pudding
- 1 loaf day-old sourdough bread, cut into 1-in cubes (7-8 cups)
- 3 cups milk
- 1 cup half and half cream
- 4 large eggs
- 1-1/2 cups coconut sugar (or brown sugar)
- 2 tablespoons vanilla extract
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground allspice
- 1/4 teaspoon ground cloves
- 3 medium apples, peeled, cored, and diced into 1-in cubes
- 4 oz cream cheese, softened
- 1 tablespoon agave syrup
Cinnamon Sugar
- 1/4 cup coconut sugar (or brown sugar)
- 1-1/2 teaspoons ground cinnamon
Instructions
Bread Pudding
- Preheat oven to 350F. Lightly grease a 9x13 baking pan and set aside.
- Place bread cubes in a large bowl and pour milk and half-and-half on top. Toss bread cubes around in milk until they're completely soaking. Set aside.
- In a medium bowl, whisk eggs, sugar, vanilla, salt, and spices until smooth. Pour over bread mixture and toss until evenly combined. Stir in apple cubes. Spread mixture in prepared pan and set aside for a moment.
- In a small bowl, beat softened cream cheese with agave until smooth and creamy. Spoon dollops of cream cheese into apple pudding.
Cinnamon Sugar
- Combine sugar and cinnamon then sprinkle evenly over bread pudding. Bake bread pudding at 350F 45-50 minutes until edges are browned and bubbly and liquid is set. Cool bread pudding 15 minutes then serve warm. Enjoy!
Notes
Bread pudding is best served the day it is made.