Fireball Apple Bread Pudding Recipe

5 from 1 vote

Fireball Apple Bread Pudding is loaded with flavor. Tender bread paired with a custard, sliced apples, and a kick of Fireball in each bite.

Prep Time25

Cook Time1 5

Rest45

Total Time2 15

Course: Breakfast & Brunch

Cuisine: American

Servings:

Calories: 381kcal

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 9x13 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.

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.