Fireball Apple Bread Pudding

5 from 5 votes

A custardy bread pudding packed with apples and spices is dressed with a divine cinnamon flavor whiskey cream sauce, making this the ultimate fall dessert.

Course Desserts

Cuisine American

Keyword Apple Bread Pudding, Fireball Apple Bread Pudding

Prep Time 25

Cook Time 1 5

Cooling time 15

Total Time 1 45

Servings

Calories 345kcal

Author Shelby Law Ruttan

Equipment

Ingredients

For the bread pudding

14 ounce brioche bread , cut into 1-inch cubes
3 cups whole milk
½ cup Fireball cinnamon whiskey
¼ cup granulated sugar
¼ cup light brown sugar , packed
2 teaspoons ground cinnamon
4 tablespoons salted butter , cut into tablespoons
2 teaspoons vanilla extract
3 cups diced Granny Smith apples , peeled and cored
4 large eggs , well beaten

For the sauce

1 cup granulated sugar
⅓ cup heavy cream
½ cup salted butter
¼ cup Fireball whiskey

Instructions

For the 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 saucepan over medium heat. Stir constantly for 5 minutes, until sugars are melted.
Add butter to the saucepan and stir until melted. Remove from heat and stir in vanilla extract.
Place the cubed bread into a large bowl. Pour the milk mixture over the cubes and stir to combine. Let the bread soak at room temperature for 30 minutes so the liquid can soak into the bread.
Preheat oven to 350°F. Spray a 9 x 13 baking dish with cooking spray, set aside.
Add the diced apples and egg mixture to the pudding mixture folding in ingredients until everything is well combined.
Pour bread pudding mixture into prepared baking dish and spread it out into an even layer. Bake for 50 minutes, or 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 casserole dish on a wire rack to cool for 15 minutes.

For the Fireball Whiskey sauce

Add the sugar, heavy cream, and butter to a small saucepan over medium heat, Stirring constantly for 5 minutes, until the butter is melted and the sugar is dissolved.
Remove the sauce mixture from the heat and stir in the fireball whiskey.
Serve warm over bread pudding.

Nutrition