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.

Apple bourbon bread pudding | Eat Good 4 Life

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!

Apple bourbon bread pudding | Eat Good 4 Life     Apple bourbon bread pudding | Eat Good 4 LifeApple bourbon bread pudding | Eat Good 4 LifeApple bourbon bread pudding | Eat Good 4 LifeApple bourbon bread pudding | Eat Good 4 Life

PrintPrint

Apple bourbon bread pudding

Miryam's original recipe

Yield: 16-20 servings

Total Time: 1 hour 30 minutes

Ingredients:

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.

Screen Shot 2016-01-17 at 9.29.36 AM


Warning: Use of undefined constant rand - assumed 'rand' (this will throw an Error in a future version of PHP) in /var/www/clients/client0/web33/web/wp-content/themes/eatgood4life/single.php on line 44

Related Posts

6 comments

  1. love truffles ! they look yummy :D

  2. I love that you keep the mix in the fridge for months. :) I also don’t use the best quality chocolate. I use the cheapest stuff I can get, which is 3.50EUR/kg and nobody complains about that either! I’ll be making these at Christmas time as presents. And those pictures are beautiful!

  3. I like the truffles and most in dark truffles. Thanks for give the ingredients. I am always looking out to chocolate truffles

  4. truffles are so delicious in every possible kind. I have made similar ones with dates and cranberries before and everyone loved it. I love the idea of this rum raisin- such a great combo.

  5. Great tip about storing it in the fridge!!

  6. These look absolutely delicious! But there’s no way I could keep the ingredients in my fridge as I’d be sneaking chocolate all the live long day. Can’t wait to give them a try!

Leave a Reply

Your email address will not be published. Required fields are marked *