Fireball Apple Bread Pudding
Grab that fireball whiskey and pair it with fresh apples and bread to make this incredible Fireball apple bread pudding recipe. This is a delicious twist to a classic bread pudding, and all the adults will be reaching for seconds. Apple desserts pair wonderfully with a scoop of vanilla ice cream on the side.
The Fireball cinnamon whiskey is used to make like caramel sauce to pour over the bread pudding. It has that rich cinnamon flavor that really elevates the apple slices tremendously in this dish.
Give this delicious dessert a try; it won’t let you down. Also, make sure to check out these other easy dessert ideas to serve up your family and friends. Try out these oatmeal apple bars, chocolate whoopie pies, or even try out my blueberry dump cake.
Why you’ll love my bread pudding recipe
- Fresh Granny Smith Apples Used
- Warm Bread Pudding – Comfort Food Recipe
- Easy Prep
- Great Way to Use Up Old Bread
- Old-Fashioned Bread Pudding With A Twist
- Hot Toddy Flavor Vibes
Ingredients for Fireball Apple Bread Pudding
- Brioche Bread – So you want to use firm bread that way, it holds up as it bakes in the oven.
- Whole Milk – You will find the whole milk gives richness to the custard mixture.
- Fireball Whiskey – This gives the pudding that rich cinnamon stick flavor.
- White Sugar and Light Brown Sugar – Sweetens up the bread pudding
- tremendously.
- Ground Cinnamon – Enhance the flavor even more cinnamon flavor.
- Vanilla Extract – This is a must to help bring the whole dish together.
- Eggs – This is the base for the custard mixture.
- Granny Smith Apples – The Granny Smith apples are a bit tart so it helps to balance out all the sweetness.
- Heavy Cream – The heavy cream is used for the sauce, it is going to really richen the sauce for the pudding.
- Butter – You can make a delicious sauce without some butter!
How To Make Fireball Apple Bread Pudding
Step One: Cut up the brioche bread into cubes and place on a sheet tray. Place in the cold oven and allow it to dry out overnight.
Step Two: In a saucepan, you will add milk, fireball, sugar, brown sugar, and cinnamon. Turn the heat on medium heat, stirring constantly. (Photos 1 & 2)
Step Three: Add butter to the pan and stir until it is melted. Then pour in the vanilla once you remove from the heat. (Photos 3 & 4)
Step Four: Place cubes of bread in a bowl and pour the mixture over the bread, and let it sit for 30 minutes. This allows the bread to soak in the flavor. (Photos 5 & 6)
Step Five: Pour the mixture into the pan and then add apples and egg to the bread pudding mixture. (Photo 7)
Step Six: Bake as directed, and then whip up the Fireball sauce while it is baking. Once done, you can slice and serve with a spoonful of the sauce. (Photo 8)
Best Way to Store
You are going to want to refrigerate any of the leftover bread pudding in an airtight container in the fridge. The pudding will store for 3-4 days. Then you can warm it up in the microwave or reheat in the oven.
Feel free to freeze any pudding you don’t plan to eat right away. Just freeze for 2-3 months, thawing in the fridge.
Variations To Recipe
- You can use other firmer kind of bread to use. Just make sure to do bread cubes so the bread isn’t too big to bite into.
- You can change up the variety of apples used. Just reach for a baking apple for best results.
- If you don’t want to use the fireball sauce, you can drizzle with a classic caramel sauce or even maple syrup.
- Add a few tablespoons of orange juice to the sauce to a tangy component.
- Use vanilla bean paste in replace of vanilla extract to enhance the flavor.
Frequently Asked Questions
You want stale bread as it is going to soak up a wet custard mixture. This will create a creamy texture to the bread. If you use soft bread it will become very mushy and the texture won’t be as delicious.
Yes, feel free to make a larger batch if you want to serve a crowd! Just use two 9×13 pans, or reach for a larger baking dish if you wish.
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Fireball Apple Bread Pudding Recipe
Ingredients
- 14 ounce (397 g) brioche bread cut into 1-inch cubes
- 3 cups (732 g) whole milk
- ½ cup (118 g) Fireball cinnamon whiskey
- ¼ cup (50 g) granulated sugar
- ¼ cup (55 g) light brown sugar packed
- 2 teaspoons ground cinnamon
- 4 tablespoons salted butter cut into tablespoons
- 2 teaspoon vanilla extract
- 3 cups (375 g) small diced Granny Smith apples peeled and cored
- 4 large eggs well beaten
- For the sauce:
- 1 cup (200 g) granulated sugar
- ⅓ cup (79 ⅓ g) heavy cream
- ½ cup (113 ½ g) salted butter
- ¼ cup (59 g) 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 a 250 °F (121 °C) 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 (177 °C). 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.
Notes
- A 14-ounce loaf of bread makes about 9 cups of 1-inch cubed pieces.
- To make this kid-friendly, you can omit the fireball from the sauce or make two sauces, one with and one without the fireball. Baking the bread pudding will cook out most of the alcohol.
- Other breads besides brioche that are good for bread pudding include French bread, Italian bread, or Challah.
- Other spices that would be good: ground nutmeg, ground allspice, ground clove, or ground ginger.
- Sauces that would be good: caramel sauce, butterscotch sauce, or melted white chocolate.
- Other toppings would be good: whipped cream, cinnamon apples, apple pie filling, or ice cream.
- Best served warm or room temp.
- I like to let this sit for 15 minutes before serving so the inside can set up a bit and isn’t too wet.
- The bread pudding is warm and comforting; the apples become slightly soft but retain some of their texture for a nice contrast with the gooey bread pudding. What is the star to me is the sauce. You can taste the fireball; it is not overwhelming but is just so GOOD, it leaves just the slightest alcohol burn as it goes down, Heavenly.
- Keeps in the fridge for up to 3 days. Reheat in the oven or microwave until warm. You will need to warm the sauce as well; it will solidify as it sits out. Do not let this sit out at room temp for more than 2 hours. Freeze for up to 3 months.
Nutrition Information
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