Apple bourbon bread pudding
I have been on a quest to figure out a recipe I tried at restaurant in Tennessee over Christmas. According to my husband this apple bourbon bread pudding was way better than the one we tried so I guess my quest ended up in a success.
While this dessert is by no means healthy, I must warn you, it is to die for so worth every bite really!. If for the most part your lifestyle is healthy, you shouldn’t feel guilty indulging once in a while. If I didn’t I would probably go insane.
What I always do is create my own versions of everything, especially when it comes to desserts, that way I can control the ingredients and make things a bit healthier…that to me is priceless.
To be honest, I have never been a bread pudding fan, but after trying it at this restaurant in Tennessee my opinion of it suddenly changed.
While I didn’t use any heavy cream or butter in my version, the result was just superb. I think the bourbon is what made the difference. Either way, I know I am going to be making this apple bourbon bread pudding for time to come.
When I cooked the apples I didn’t bother to peel them. You can do if you like but there is no need, more fiber for you otherwise!
If you like bread pudding I think you are going to love this version. If you don’t want to use the bourbon you can use apple juice. I think that would work too.
Anyhow, I leave you with this apple bourbon bread pudding that I hope you like. Be warned, it is very addictive.
Enjoy!
PrintApple bourbon bread pudding
Miryam's original recipe
Yield: 16-20 servings
Total Time: 1 hour 30 minutes
Ingredients:
- 1 1/2 loaf challah bread cut into 1 1/2 inch slices (or brioche)
- 5 eggs
- 24 oz evaporated milk
- 1 cup whole milk
- 1/2 cup maple syrup
- 3 tsp vanilla extract
- 1/3 cup bourbon
- 1/2 cup raisins
- 5-6 organic apples, chopped
- 1 tbs coconut oil
- 1 tbs coconut sugar
- 1 tsp cinnamon
Directions:
In a small bowl, soak the raisins in the bourbon for 15 minutes or until they become soft and plump.
In the meantime, in a cast iron skillet, or any other skillet of your choice, place the coconut oil and apples, stirring occasionally. Cook them until they are translucent and almost soft. Add the sugar, and cinnamon and cook for another 2 minutes or so.
Drain the raisins, reserving the bourbon, and add them to the apple mixture. Set aside.
In mixing bowl add the eggs, evaporated milk, whole milk, vanilla, reserved bourbon, maple syrup and combine with a wire whisk.
In a 9x13 rectangular baking dish add a layer of the challah bread followed by the apple mixture. Pour 1/3 of the egg mixture over and add another layer of the challah bread. Pour the rest of the egg mixture over the bread and let it sit for 30-45 minutes until all the liquid has been absorbed.
Preheat your oven to 325 degrees Fahrenheit. Bake the bread pudding for 50-60 minutes or until the top is lightly browned. Let it rest to cool and serve as desired.
Keep bread pudding refrigerated. Before serving warm it up slightly in your microwave. Serve it with ice cream or however you prefer.
NOTE: This makes quite a big batch of bread pudding but you can half the recipe if you like and just have one layer of bread for this recipe.
Hello there. My name is Miryam and I am the clinical dietitian and Physician Assistant behind Eat Good 4 Life. My wish is to inspire you to start cooking healthier so that you can live a longer and happier life. Thanks for stopping by (
Success! I love trying to recreate recipes I have tried in restaurant, this looks amazing
It has been ages since I last had or made a bread pudding…this sounds so very tempting with those bourbon soaked raisins.
I think you nailed it- looks delicious!
I heart bread pudding and this sounds excellent!
I just love the recipe , congratulations!
What I can’t understand is all the grammatical and spelling mistakes? Warn me if you like, but please spell it properly. Be warned! Grammar mistake + misspelling! There are other grammar mistakes that just took me away from the recipe to see if I could discover why the article is full of mistakes. Perhaps you were in a hurry?
Well let’s start by saying…first off, English is not my first language, but I am sure you don’t understand since you probably just speak English. Second, you are coming here, to my blog to get a free recipe, if you don’t like what you see move on. Third, there are other ways of communicating things. I will gladly correct anything that is misspelled or grammatically incorrect, especially if you ask in a polite manner. I don’t like rude critical people and that is what you are…
This looks so good. Thank you for sharing.
I LOVE bread pudding, especially how easy it is to switch up the flavors for the seasons! Apple + bourbon = fabulous!
Bourbon in my dessert? Now you have won me over! Yum!
Oh wow, this does look and sound to die for indeed. Wonderful recipe, thank you for sharing, Miryam! :)
First, an apology: this recipe is *SO AMAZINGLY DAMN GOOD* that I have already made it twice since January but not yet left a review. Let’s take care of that now…
Wow. Just wow. This is not a “this looks good” or “it sounds great” review. This recipe is officially my favourite bread pudding recipe of all time. It’s super easy, and the cinnamon, bourbon-soaked raisin and apple combination hit my personal sweet spot like nothing else. I live in Switzerland and make it with fresh Swiss zopf bread (https://en.wikipedia.org/wiki/Zopf), and it’s simply great.
The wonderful pictures got me interested to start with, but the taste – I die for apple, cinnamon, and vanilla ice cream anyway, but combine it with bourbon (OK, the recipe could use a bit more :-) and raisins and the winning combination is complete. This recipe is great freshly baked, frozen/reheated, whatever. I make double-batches now…
However, there is one tip for serving improvement that I discovered: re-baking! Since I loved this recipe so much, I typically make too much for me to eat, and portion/freeze it. However, once thawed, I spoon it into tablespoon-sized chunks in an oven-proof dish, and re-bake it at 150C/300F for about 15 minutes. After it comes out, it’s not only thoroughly warm, but all of the spoon-sized surfaces have been oven-toasted! Put a couple of spoonfulls of vanilla ice cream on top, and you have everything: warm, cold, soft, crunchy, fruity, creamy, cinnamon, apple, vanilla and BOURBON! Amazing. Addictive doesn’t even start to describe it…
Please, more recipes like this. Thanks!
P.S. Your posting has too many spelling/grammatical mistakes. Just kidding :-)
Wow, that is super awesome. I am glad you like it so much. I made it a few times since trying the first time and it doesn’t disappoint. That so much for your suggestions and living such an awesome review. I hope you keep coming back for more :-)
Thank you for your informative post keep sharing the valuable information like this
I think that the magazine is a wonderful idea – I would like to see families cook at least one meal a week together – might help alot of problems
Simple recipe. Very tasty. The whole family loves it. Added pesto to one. Delish!