Every recipe that calls for cinnamon should also incorporate cinnamon whiskey. Especially one’s with apples like this boozy bread pudding.
Today is good Friday and Easter is Sunday which means it’s time to tidy up the house and get some side dishes/brunch items prepped and ready for the weekend – or abandon your home for the weekend and go visit someone else and reveal in their efforts. I just like holidays in general so I’m more focused on the food. And since I couldn’t afford flying out to LA for my nephew Luke’s 4th birthday, we invited my boyfriend’s parents to town. True to par I’ve already planned out nearly all of our meals. I can sometimes be a little type A.
For dinner tonight they requested fish fry, much to my dismay (in case you forgot I dislike seafood except on rare occasions when it’s slathered in butter and other deliciousness and I can no longer tell what I’m eating, but I digress). Thankfully I was able to find a restaurant which offered more than chicken tenders as an alternative. Afterwards, I hope to convince them to hold off on ordering dessert and instead come home to a serving of this bread pudding made with day-old bread, apples, and cinnamon whiskey (aka Fireball).
This post coincides with this month’s Book Club Cookbook selection, A Tree Grows In Brooklyn chosen by Emily (Life on Food). Emily originally invited us to create a Chocolate Russe but instead I decided to pull inspiration for the book. While I didn’t actually read the book (although I am sure I did in middle or high school), my Google searches told me that a lot of cooking with stale bread occurs, such as bread pudding! I originally wanted to make it with bourbon or a cherry whiskey but I decided to pull out a bottle of liquor that I don’t normally think to cook with – Fireball cinnamon whiskey. And it was a perfect match.
P.S. Don’t forget to enter to win a copy of the Book Club Cookbook at the end of this post!
One year ago: Dark Chocolate Peanut Butter Cup Cake
Two years ago: Mini Chocolate Caramel Peanut Butter Cheesecakes
Three years ago: Creamy Tomato Tortellini Soup
Five years ago: Banana Pecan Waffles
BOOZY APPLE CINNAMON BREAD PUDDING
1 loaf French bread, cut into 1-inch cubes (about 5-1/3 cups)
1 cup 2% milk
1 cup heavy cream
1/2 cup granulated sugar
1/2 cup brown sugar
1/4 cup cinnamon whiskey, divided
1 tsp vanilla extract
1 tsp cinnamon
1/4 tsp salt
2 large apples, peeled, cored, and sliced or cubed
1/2 cup oats
1/4 cup brown sugar
1/4 cup (1/2 stick) unsalted butter, melted
3/4 cup brown sugar
1/3 cup water
1/2 cup (1 stick) unsalted butter
1/4 cup cinnamon whiskey
- Preheat oven to 350 degrees with rack in the middle. Grease a 9X13-inch baking dish with butter, set aside.
- Put the bread cubes into a large bowl. Pour the milk and cream over the bread and set aside to saturate.
- In another large bowl whisk together the eggs, sugars, 2 tablespoons whiskey, vanilla, cinnamon, and salt. Pour over the bread, stir in the apple, and then spread evenly into the prepared baking dish.
- In a small bowl, mix together the topping ingredients. Sprinkle over the top of the bread.
- Bake for 40-50 minutes, or until bread is fully toasted and eggs are set. Drizzle remaining 2 tablespoons of whiskey evenly over the top and allow to cool 10 minutes before serving.
- Meanwhile, prepare the sauce. In a small saucepan, combine the brown sugar, water, butter, and whiskey. Bring to a boil over medium-high heat and boil gently until thickened, about 10 minutes. Pour a little over each portion when serving.