Warm up with the cozy flavors of fall. This bread pudding combines the irresistible tastes of caramel apples, rum, and cheesecake for a decadent seasonal dessert.

Caramel Apple Cheesecake Bread Pudding with a Rum Sauce

Bread Pudding

1 package stale sourdough (or bread of your choice)
3 to 4 pounds honey crisp apples (peeled, cored, and diced)
5 large eggs
6 tablespoons melted butter
2 cups milk
½ cup heavy cream
8 ounces cream cheese (cubed)
2 teaspoons vanilla
¾ cup brown sugar
2 teaspoons cinnamon

Rum Sauce

1 cup granulated sugar
½ cup heavy cream
½ cup unsalted butter
¼ cup dark rum
1 teaspoon vanilla

Cut bread into 1-inch pieces and add to a baking dish, add diced apples on top, and spread out evenly. Whisk the eggs, milk, heavy cream, cream cheese, melted butter, vanilla, brown sugar, and cinnamon in a large mixing bowl. Pour this mixture over the top of the apples and bread. Ensure all bread is covered in the mixture. Bake at 350 F for 30 to 45 minutes.

Place sugar, heavy cream, and butter in a medium saucepan. Cook over medium low heat, while stirring constantly to prevent burning. After the sugar melts completely, carefully pour in the rum. Stir to combine and continue to cook for another 1 to 2 minutes. Remove from heat and add vanilla.