Imagine a warm and soft dessert with a little kick of Fireball to make things interesting. This Apple Bread Pudding is one that you won’t soon forget!
That’s right! I’m talking about our delicious Apple Bread Pudding. This isn’t your everyday bread pudding; every bite has a little surprise. It’s become one of my favorite things to make and eat, the perfect dessert.
With a dash of fireball whiskey and the ever-loving comfort of apples, this is a dessert that’ll make you close your eyes in pure joy.
Bread pudding is something I grew up on. With its sweet, moist interior and crust that is cooked to golden perfection, I can’t get enough of it.
On top of the bread pudding we are pouring a sauce that takes things up yet another notch. With heavy cream, sugar and a dose of fireball whiskey, you’ll be putting together an apple bread pudding recipe that is simply mind-blowing!
The look on Jeremy’s face was priceless when I tried this one out on him. “Ohhh that’s good” was all he said, and that was enough. Yup! That one’s a winner!
Whether it’s for a comforting dessert or a decadent breakfast, this recipe will have any crowd coming back for seconds.
Not only is it absolutely delicious, but it’s a great way to use up old bread! What’s not to love about this Apple Bread Pudding?!
Some of our other favorite breakfast recipes we have on our site include: Fresh Banana Cream Cheese Muffins Recipe, Migas Breakfast, and Berry Danish.
WHY THIS RECIPE WORKS:
- Mouthwatering Blend: Mixing spicy fireball with sweet apples and brown sugar? It’s a combination made in dessert heaven, breakfast heaven, or whatever heaven you want to go to. Ha!
- Perfect for Special Occasions: Whether it’s the holiday season or just a weekend treat, this dish will shine. I think I’ll try it at our next Christmas Eve breakfast with the family. It’ll be a big hit there!
- Irresistible Sauce: That fireball sauce? It takes this pudding to the next level. It takes the sweetness of the dish and adds a punch that is hard to describe. It’s just plain good!
INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- Brioche bread
- Whole milk
- Fireball cinnamon whiskey
- Granulated sugar
- Light brown sugar
- Ground cinnamon
- Salted butter
- Vanilla extract
- Granny Smith apples
- Large eggs
- Heavy cream
HOW TO MAKE APPLE BREAD PUDDING:
- The night before, cube the bread and lay it on a sheet tray. Place it in a cold oven overnight to dry out. Or, you can dry them out in a 250°F for 20-30 minutes, flipping them every 10 minutes until crisp.
- Add the milk, fireball, sugar, brown sugar, and cinnamon to a small saucepot over medium heat. Stir constantly until sugars are melted, about 5 minutes.
- Add the butter to the pot and stir until melted. Take off the heat and stir in the vanilla.
- Place the bread cubes into a large bowl. Pour the milk mixture over the cubes and stir to combine. Let this sit at room temperature for 30 minutes so the liquid can soak into the bread.
- Preheat the oven to 350°F. Spray a 9×13 baking dish with cooking spray, set aside.
- Add the diced apples and beaten egg to the bowl with the bread pudding mixture, and fold them in until everything is well mixed.
- Pour the mixture into the greased baking dish. Spread it out into an even layer. Bake for 50-55 minutes until golden brown on the top and the edges begin to pull away from the sides. A knife inserted into the center should come out clean.
- Place on a wire rack to cool for 15 minutes.
- While the bread pudding is cooling, make the sauce. Add the sugar, heavy cream, and butter to a small saucepot. Stir constantly over medium heat until the butter is melted and the sugar is dissolved, 5 minutes. Take off the heat and stir in the fireball.
- Slice and serve the bread pudding. Pour or spoon some of the sauce over each piece.
FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
DO I HAVE TO USE FIREBALL?
Not at all! If you want a kid-friendly version, you can simply omit the fireball, or even make two different sauces – one with the good stuff and one without.
In place of the whiskey, you can use apple cider, yum!
CAN I TOP IT WITH SOMETHING ELSE?
Absolutely! From caramel sauce to apple pie filling or even a scoop of your favorite ice cream, there are many delicious ways to top off this dish.
Here are some other ideas:
- Warm cream
- Creme Anglaise
- Walnut ice cream topping
- White chocolate drizzle
- Dusted with powdered sugar
- Sprinkle of cinnamon sugar
WHAT KIND OF APPLES ARE THE BEST TO USE?
Granny Smith apples work wonders with this recipe.
They’re super tart and balance out the sweetness perfectly. In the end, though, you get to decide what’s best!
Some other good baking apple varieties:
- Honey Gold
- Honeycrisp
- Braeburn
- Gala
- Fuji
ANY ADDITIONS?
Think apples and bread. What goes well with those?
- Caramel drizzles
- Scoop of vanilla ice cream
- Fresh fruit, like berries
- Cinnamon apples
- Maple syrup
- Whipped cream
- Peach slices for a peach bread pudding twist
- Chopped pecans or walnuts
- Chocolate chips
- Dried fruit, like raisins or cranberries
ANY SUBSTITUTIONS?
For sure! I’ve got a quick list for you here.
- For a flavor that’s just a bit different, try using challah bread or French bread instead of brioche.
- You can swap out the whole milk for almond or soy milk.
- Instead of fireball, try another whiskey or rum. Get crazy with it!
- Use dark brown sugar instead of light for an even deeper flavor.
- Egg yolks can be used for a richer texture.
- For those who prefer less sugar, think about a sugar substitute. I personally like stevia.
HOW TO STORE:
Refrigerator: Keeps well in an airtight container for up to 3 days.
Reheat before serving. After a day or two, the flavors blend wonderfully.
Freezer: This dessert can be frozen for up to 3 months. Make sure it’s in an airtight container or wrapped in plastic wrap and aluminum foil.
DANA’S TIPS AND TRICKS:
- Drying Bread: For the best texture, let your cubed bread dry out. Either leave it overnight or use the oven to help.
- Bread Choices: Besides brioche, French bread or challah bread are also great for this pudding.
- Sauce Tip: The fireball sauce solidifies if left out. Warm it up for that liquid gold pour.
- Serving Temperature: This dish tastes best served warm or at room temperature.
- Mix It Up: Don’t be shy to try different spices like ground nutmeg or clove.
- Perfect Consistency: Letting it sit for a bit after baking ensures the inside sets up just right.
This Apple Bread Pudding isn’t just a dessert; it’s an experience. With the comforting softness of bread, the tang of apples, and the kick of fireball, every bite is just scrumptious.
It’s the perfect way to end a meal or to enjoy with a cup of coffee. Until next time, happy baking and enjoy every sweet bite!
If you like this recipe, you might also like:
If you’ve tried this APPLE BREAD PUDDING, let me know how it turned out in the comments! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!
Fireball Apple Bread Pudding
Ingredients
- 14- ounce brioche bread cut into 1-inch cubes
- 3 cups whole milk
- 1/2 cup Fireball cinnamon whiskey
- 1/4 cup granulated sugar
- 1/4 cup light brown sugar packed
- 2 teaspoons ground cinnamon
- 4 tablespoons salted butter cut into tablespoons
- 2 teaspoon vanilla extract
- 3 cups small diced Granny Smith apples peeled and cored
- 4 large eggs well beaten
For the sauce:
- 1 cup granulated sugar
- 1/3 cup heavy cream
- 1/2 cup salted butter
- 1/4 cup Fireball cinnamon whiskey
Instructions
- The night before, cube the bread and lay it on a sheet tray. Place it in a cold oven overnight to dry out. Or, you can dry them out in a 250°F for 20-30 minutes, flipping them every 10 minutes until crisp.14- ounce brioche bread
- Add the milk, fireball, sugar, brown sugar, and cinnamon to a small saucepot over medium heat. Stir constantly until sugars are melted, about 5 minutes.3 cups whole milk, 1/2 cup Fireball cinnamon whiskey, 1/4 cup granulated sugar, 1/4 cup light brown sugar, 2 teaspoons ground cinnamon
- Add the butter to the pot and stir until melted. Take off the heat and stir in the vanilla.4 tablespoons salted butter, 2 teaspoon vanilla extract
- Place the bread cubes into a large bowl. Pour the milk mixture over the cubes and stir to combine. Let this sit at room temperature for 30 minutes so the liquid can soak into the bread.
- Preheat the oven to 350°F. Spray a 9×13 baking dish with cooking spray, set aside.
- Add the diced apples and beaten egg to the bowl with the bread pudding mixture, and fold them in until everything is well mixed.3 cups small diced Granny Smith apples, 4 large eggs
- Pour the mixture into the greased baking dish. Spread it out into an even layer. Bake for 50-55 minutes until golden brown on the top and the edges begin to pull away from the sides. A knife inserted into the center should come out clean.
- Place on a wire rack to cool for 15 minutes.
- While the bread pudding is cooling, make the sauce. Add the sugar, heavy cream, and butter to a small saucepot. Stir constantly over medium heat until the butter is melted and the sugar is dissolved, 5 minutes. Take off the heat and stir in the fireball.1 cup granulated sugar, 1/3 cup heavy cream, 1/2 cup salted butter, 1/4 cup Fireball cinnamon whiskey
- Slice and serve the bread pudding. Pour or spoon some of the sauce over each piece.
Notes
- Drying Bread: For the best texture, let your cubed bread dry out. Either leave it overnight or use the oven to help.
- Bread Choices: Besides brioche, French bread or challah bread are also great for this pudding.
- Sauce Tip: The fireball sauce solidifies if left out. Warm it up for that liquid gold pour.
- Serving Temperature: This dish tastes best served warm or at room temperature.
- Mix It Up: Don’t be shy to try different spices like ground nutmeg or clove.
- Perfect Consistency: Letting it sit for a bit after baking ensures the inside sets up just right.
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