Hard Apple Cider Bread Pudding With Fireball Whisky Sauce Is Sinful, And Delicious

What’s better than bread pudding?

How about bread pudding with hard cider AND Fireball Whisky. Check this out, and indulge – you deserve it…

A kitchen with a sink and a toaster oven


Bread pudding:

12oz day old French bread
1/4 cup hard apple cider (I used Angry Orchard Hard Cider, Crisp Apple)
1 1/2 cup 1% milk
1/2 cup sugar
3 eggs, large
1 tablespoon vanilla extract
1 teaspoon ground cinnamon
1 can low fat sweetened condensed milk (14 ounces)
1 teaspoon butter, softened (Or you could use butter flavored cooking spray)
1 Small apple
1 sprinkle sugar
1 sprinkle ground cinnamon


1 1/2 cup sugar
2/3 cups water
1/4 cup butter, softened
2oz 1/3 less fat cream cheese, softened
1/4 cup Fireball cinnamon whisky
1/4 cup 1% milk


For the bread pudding:

Cut bread into cubes. If your bread is a little too fresh still you can put the cubes on a baking sheet and dry out a bit more on a low oven for 10-15 minutes or so, just keep an eye on it. In a large bowl combine cider, milk, sugar, sweetened condensed milk, eggs, vanilla, and cinnamon. Whisk well. Now add the cubed bread and stir and smash a bit, with a wooden spoon, to coat all the bread with liquid. Set aside and let rest for at least 20 minutes, tossing a few times while it sits. Smear butter over the bottom and sides of a 9×13 baking dish (or use butter flavored spray). Peel apple and slice very thinly. Preheat oven to 350° F. Spread half of the soaked bread cubes into the baking dish. Now spread 1/2 of the sliced apple over the top. Then top with the rest of the bread cubes and slowly pour in the rest of the liquid from the bowl as well. Layer the remainder of the apple slices on top. Sprinkle (optional) with a bit of ground cinnamon and sugar. Bake for 45-60 minutes at 350° F or until knife inserted comes out clean. Let rest at least 15 minutes before serving.

For the sauce:

Combine sugar and water is a small heavy saucepan over medium-high heat. Stir constantly until sugar dissolves. Now stop stirring and let cook another 15 minutes or so until it becomes golden. Remove from the heat and whisk in in the butter and cream cheese until incorporated. Now stir in the Fireball cinnamon whisky and milk. Spoon over portions of bread pudding.

Now, get to eatin’…

via Fireball Whisky

A beer bottle on a dock


A beer bottle on a dock