Boozy Apple Cinnamon Bread Pudding

Every recipe that calls for cinnamon should also incorporate cinnamon whiskey. Especially one’s with apples like this boozy bread pudding.

Boozy Apple Cinnamon Bread Pudding 2

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.

Boozy Apple Cinnamon Bread Pudding 1

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).

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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!

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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


Serves 12



1 loaf French bread, cut into 1-inch cubes (about 5-1/3 cups)

1 cup 2% milk

1 cup heavy cream

4 eggs

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


  1. Preheat oven to 350 degrees with rack in the middle. Grease a 9X13-inch baking dish with butter, set aside.
  2. Put the bread cubes into a large bowl. Pour the milk and cream over the bread and set aside to saturate.
  3. 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.
  4. In a small bowl, mix together the topping ingredients. Sprinkle over the top of the bread.
  5. 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.
  6. 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.

Source: Adapted from my Stawberry Nutella Bread Pudding, Martha Stewart, Food Wanderings, and The Cookie Rookie.

This month Emily at Life on Food, this month’s host, is giving away a copy of the book.* Enter to win a copy of the cookbook so you can join us in future months, if you wish!
One of our lucky readers – US and Canada only! – can enter to win a copy ofThe Book Club Cookbook, Revised Edition: Recipes and Food for Thought from Your Book Club’s Favorite Books and Authors by Judy Gelman and Vicki Levy Krupp, courtesy of Tarcher-Penguin. Giveaway runs from March 1st till March 31st at 6 o’clock PM, Pacific time. Please see terms and conditions in the rafflecopter widget below. Many thanks to Tarcher Books. You may find Tarcher: on the web, on Facebook, on Twitter, and on Pinterest.

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*Disclosure: Emily received a complimentary copy of The Book Club Cookbook, Revised Edition: Recipes and Food for Thought from Your Book Club’s Favorite Books and Authors by Judy Gelman and Vicki Levy Krupp as an opportunity to give a copy away. Opinions are our own. We received no further compensation for our posts.



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