You’ll love the delicious blend of fiery cinnamon & sweet apple in this Fireball Apple Bread Pudding. Every bite will leave you craving more!
Why We Love Fireball Bread Pudding
- Apple bread pudding is one of my favorite fall desserts. But add in a boozy kick of Fireball cinnamon whiskey and you’ve got yourself one heck of a tasty treat!
- You’ll need to plan ahead to make this bread pudding. It takes some time to put together, but every step is super easy.
- This is a great dessert to make for the holidays to feed a crowd. You can also half the recipe and make it in a 9×9 baking dish to enjoy throughout the year.
Ingredients You’ll Need to Make Bread Pudding with Apples
BREAD: This recipe starts with a loaf of brioche bread. You’ll want to buy it 1-2 days ahead of time so you can let it dry out. If you can’t find brioche, you can use French bread, Italian bread, or Challa instead.
APPLES: We’re using granny smith apples from this bread pudding. They’re a great baking apple that always cooks up perfectly.
CUSTARD: To make the custard, you’ll need whole milk, Fireball cinnamon whiskey, sugar, brown sugar, ground cinnamon, salted butter, vanilla extract, and eggs.
If you don’t have salted butter, you can use unsalted and add 1/4 teaspoon of salt to the custard mixture.
SAUCE: To make the sauce for this bread pudding, grab some sugar, heavy cream, salted butter, and more Fireball.
How to Make Apple Bread PuddingJump to Recipe
STEP 1 Add the milk, Fireball whiskey, sugar, brown sugar, and cinnamon to a small saucepan. Cook, stirring constantly, until the sugar has dissolved, about 5 minutes. Add the butter to the saucepan and stir until melted. Take the pan off the heat and stir in the vanilla.
STEP 2 Put the dried bread cubes into a large mixing bowl and pour the custard mixture over the bread. Stir to coat and then let everything rest for 30 minutes so the bread absorbs the liquid.
STEP 3 Preheat your oven to 350 degrees F and coat a 9×13 baking dish with non-stick cooking spray. Then dice the apples and add them along with the beaten eggs into the bowl with the bread. Give everything a good stir.
STEP 4 Pour the bread mixture into the prepared baking dish. Then bake for 50-55 minutes until the bread pudding is golden brown and the edges are pulling away from the dish. Remove the dish from the oven and place it on a wire rack to cool for 15 minutes.
STEP 5 While the bread pudding cools, make the Fireball sauce by adding the sugar, heavy cream, and butter to a small saucepan. Cook over medium heat, stirring constantly, until the sugar has dissolved, about 5 minutes. Then take the pan off the heat and stir in the Fireball.
STEP 6 Cut the bread pudding into slices and spoon on some of the sauce before serving warm.
Tips & Tricks
- If you don’t have time (or just forget… I’m totally guilty of this), you can quick-dry the bread cubes by cooking them on a baking sheet in a 250-degree F oven for 20-30 minutes, flipping them every 10 minutes until crisp.
- To make this dessert kid-friendly, you can omit the Fireball from the sauce, or make two different sauces – one with and one without Fireball. You don’t have to worry about the bread pudding since pretty much all of the alcohol will cook out while it bakes.
- Store any leftovers in the fridge in an airtight container for up to 3 days. Reheat slices 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 the bread pudding sit out at room temp for more than 2 hours. You can also freeze the baked bread pudding for up to 3 months and then thaw it in the fridge overnight.
Other Apple Bread Pudding Flavors to Try
- Apple Pecan Bread Pudding
- Caramel Apple Bread Pudding
- Apple Cinnamon Bread Pudding
- Apple Cider Donut Bread Pudding
- Apple Fritter Bread Pudding
- Apple Pie Filling Bread Pudding
Fireball Apple Bread Pudding RecipeRecipe FAQ
Why does bread need to be stale for bread pudding?
Recipes like bread pudding and french toast casserole were originally made to use up old, stale bread. The dried bread helps soak up the liquid better than fresh bread, giving you a perfect custard/bread combination instead of soggy bread pudding.
How do you keep bread pudding from getting soggy?
Usually, this happens if the bread isn’t dried out enough or if the bread pudding is underbaked. It’s okay to leave the bread pudding in the oven a while longer if needed, but you don’t want to completely overbake it.
Is bread pudding best eaten hot or cold?
You can eat bread pudding at any temperature, but this recipe is best when served warm. It’s easy to reheat leftover slices in the microwave, but there’s no shame in eating it right from the fridge.
Other Recipes You May Like
- Apple Pie Golden Oreo Truffles
- Apple Crumb Pie
- Caramel Apple Dump Cake
- Air Fryer Apple Pie Bites
- Apple Spice Cake
- Honey Bun Bread Pudding
- Pumpkin Bread Pudding
Fireball Apple Bread Pudding
- The night before, cut the bread into 1-inch cubes and lay it on a sheet tray. Place it in a cold oven overnight to dry out. (see note)
- Add the milk, Fireball, sugar, brown sugar, and cinnamon to a small saucepan over medium heat. Stir constantly until the sugars are melted, about 5 minutes.
- Add the butter to the pot and stir until melted. Remove from the heat and stir in the vanilla. Set aside.
- Place the dried bread cubes into a large bowl. Pour the milk mixture over the bread and stir to combine. Set aside to rest at room temperature for 30 minutes so the liquid can soak into the bread.
- Preheat your oven to 350 degrees F. Spray the inside of a 9-inch x 13-inch baking dish with non-stick cooking spray. Set aside.
- Dice the peeled apples. Put the apples and beaten eggs into the bowl with the bread pudding mixture. Fold everything together until well combined. Pour the bread pudding mixture into the prepared baking dish, spreading it 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.
- Remove from the oven and 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 saucepan. Stir constantly over medium heat until the butter is melted and the sugar has dissolved, about 5 minutes. Remove from the heat and stir in the Fireball.
- Slice the bread pudding into 15 squares. Serve the warm bread pudding with some of the sauce spooned over top.
- Nutritional information includes 1 slice of bread pudding with 2 tablespoons of sauce.
- You can quick-dry the bread cubes by cooking them on a baking sheet in a 250-degree F oven for 20-30 minutes, flipping them every 10 minutes until crisp.
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.