Description
This Fireball Apple Bread Pudding is a cozy, indulgent dessert featuring soft brioche bread soaked in a cinnamon-spiked milk and Fireball whiskey mixture, combined with tart Granny Smith apples and baked to golden perfection. Topped with a warm, creamy Fireball sauce, this dish offers a perfect blend of sweet, spiced, and rich flavors, ideal for holiday gatherings or comforting nights in.
Ingredients
Bread Pudding
- 14 ounces 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 1 tablespoon pats
- 2 teaspoons vanilla extract
- 3 cups Granny Smith apples, peeled, cored, and diced
- 4 large eggs, well beaten
Fireball Sauce
- 1 cup granulated sugar
- 1/3 cup heavy cream
- 1/2 cup salted butter
- 1/4 cup Fireball cinnamon whiskey
Instructions
- Dry the Bread: The night before baking, cut the brioche into 1-inch cubes and spread them out evenly on a sheet tray. Place the tray in a cold oven overnight to allow the bread to dry out and become slightly stale for better absorption.
- Prepare Milk Mixture: In a small saucepan over medium heat, combine whole milk, Fireball cinnamon whiskey, granulated sugar, light brown sugar, and ground cinnamon. Stir constantly until the sugars melt completely, about 5 minutes.
- Add Butter and Vanilla: Stir in the salted butter pats until fully melted. Remove the saucepan from heat and mix in the vanilla extract. Set this milk mixture aside to cool slightly.
- Soak Bread Cubes: Transfer the dried bread cubes into a large mixing bowl. Pour the warm milk mixture over the bread and stir gently but thoroughly to combine. Let the bread soak at room temperature for 30 minutes so it can absorb the liquid evenly.
- Preheat Oven and Prepare Dish: Set oven to 350°F (175°C). Lightly spray a 9-inch by 13-inch baking dish with non-stick cooking spray to prevent sticking. Set the prepared dish aside.
- Combine Apples and Eggs: Add the diced Granny Smith apples and beaten eggs into the bowl with the soaked bread mixture. Fold together until the ingredients are evenly incorporated and the mixture is uniform.
- Transfer to Baking Dish and Bake: Pour the bread pudding batter into the prepared baking dish, spreading it out evenly. Place in the preheated oven and bake for 50 to 55 minutes until the top turns golden brown and edges pull away from the sides. Check doneness by inserting a knife into the center; it should come out clean.
- Cool Bread Pudding: Remove the baking dish from the oven and place on a wire rack. Allow the pudding to cool for 15 minutes to set before serving.
- Make Fireball Sauce: While the pudding cools, prepare the sauce by heating sugar, heavy cream, and salted butter in a small saucepan over medium heat. Stir constantly until butter melts and sugar dissolves, about 5 minutes. Remove from heat and stir in the Fireball whiskey.
- Serve: Cut the bread pudding into 15 squares. Serve warm with a generous spoonful of the Fireball sauce drizzled over each portion.
Notes
- Drying the bread overnight in a cold oven helps it absorb more liquid without becoming mushy, improving the texture of the pudding.
- Use brioche or another rich, buttery bread for the best flavor and texture.
- The tartness of Granny Smith apples balances the sweetness and spice from the cinnamon and Fireball whiskey.
- Allowing the pudding to rest before serving helps it set and makes it easier to cut cleanly.
- The Fireball sauce can be made ahead and reheated gently before serving.
- Prep Time: 10 minutes (plus overnight bread drying and 30 minutes soaking)
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
