Imagine a warm, silky confection with Fireball for flavor. This Apple Bread Pudding is unforgettable!
Ingredient
– 14- ounce brioche bread cut into 1-inch cube– 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 tablespoon– 2 teaspoon vanilla extract– 3 cups small diced Granny Smith apples peeled and cored– 4 large eggs well beatenFor the sauce:– 1 cup granulated sugar– 1/3 cup heavy cream– 1/2 cup salted butter– 1/4 cup Fireball cinnamon whiskey
Introduction
Place cubed bread on a sheet tray the night before. Dry it overnight in a cold oven. Alternatively, dry them at 250°F for 20–30 minutes, flipping every 10 minutes until crisp.
Step 1
Add milk, fireball, sugar, brown sugar, and cinnamon to a small saucepot over medium heat. Stir continually until sugars melt, 5 minutes.
Step 2
Pour butter into the pot and melt. Stir in vanilla after removing from heat. In a large bowl, place bread cubes. Mix the cubes with the milk mixture.
Step 3
This should remain at room temperature for 30 minutes to absorb into the bread. Preheat oven to 350°F. Apply cooking spray to a 9x13 baking dish and set aside.
Step 4
Then fold the diced apples and beaten egg into the bread pudding mixture until completely combined. Fill the prepared baking dish with mixture. Lay it out evenly.
Step 5
Bake for 50–55 minutes until top is golden brown and edges pull away from sides. A knife placed into the center should be clean. Allow to cool 15 minutes on a wire rack.
Step 6
As the bread pudding cools, create the sauce. Butter, heavy cream, and sugar in a small saucepot. Stir frequently for 5 minutes over medium heat to melt butter and dissolve sugar.
Step 7
Remove heat and add fireball. Serve sliced bread pudding. Spoon sauce over each slice.