Apple Bread Pudding

This easy Apple Bread Pudding soaks buttery brioche in a cinnamon Fireball custard with Granny Smith apples and finishes with a warm whiskey caramel sauce.

Course Dessert

Cuisine American

Keyword apple bread pudding

Prep Time 25

Cook Time 1 5

Rest Time 45

Total Time 1 30

Servings servings

Calories 344kcal

Author Jason Decker

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.

Nutrition