Traditional bread and butter pudding gets a fun makeover, with a grown up twist. Booze and dessert, it’s a match made in heaven.
Boozy Desserts Week rages on. It’s been the most delicious week ever.
Hi Everyone, I get to guest post for Kim today and for my boozy dessert post I am here to discuss two of my favorite things, booze and dessert.
This old Irish Bread and Butter Pudding has a fresh new update. It is kind of like Southern Fried Apples meets Bread and Butter Pudding. Nothing goes to waste the Irish kitchen, including bread. The stale stuff is reinvented into bread and butter pudding. I had some extra apples sitting around and I added them to the mix. A variation of this old Irish dessert goes back to the 1700’s.
The Irish whiskey in the Boozy Vanilla Sauce sends it over the top.
- 6 tablespoons unsalted butter
- 5 medium apples such as Granny Smith peeled cored and chopped
- 1 cup brown sugar divided in half
- 2 teaspoons apple pie spice
- 1 medium lemon juiced
- 3/4 cup white sugar
- 1/4 teaspoon kosher salt
- 3 eggs
- 2 cups milk
- 1 1/2 cups heavy cream
- 2 teaspoons vanilla extract
- 1 loaf of italian or french bread cut into pieces
- 2 cups milk
- 1 vanilla bean halved lengthwise seeds scraped and reserved
- 6 egg yolks
- 1/4 cup sugar
- 1/4 cup Jameson Whiskey
Preheat oven to 375 degrees. Melt the butter in a saucepan over medium heat. Add apples and cook for about 15 minutes. Add ¼ cup brown sugar, apple pie spice and lemon juice. Cook five minutes or until apples are caramelized.
In a large bowl mix the remainder of the brown sugar, white sugar, salt and eggs. Combine until smooth. Add milk, cream and vanilla.
Put the bread pieces in a 9x13 inch pan. Nestle apples in and around bread pieces. Pour the egg mixture over top. Push the bread slices into the egg mixture to ensure they are coated well. Allow to sit a half an hour or so allowing the bread to absorb the egg mixture. Bake for 35-40 minutes or until golden brown and puffed. Remove from oven and while still warm drizzle with Boozy Vanilla Sauce.
Whisk the sugar and yolks together in a saucepan . Add milk and vanilla bean stir until smooth. Stir in Whiskey and place saucepan over medium heat and cook until mixture is thick enough to coat a spoon around 10 minutes. Remove from heat and pour through a strainer into a bowl. Chill until thickened.
Thanks so much to Veronica for guest posting for me today. It is always a pleasure to have Veronica visit the blog. I encourage my readers to get to know her. She’s amazing cook and such a genuine person. I just adore her.
For more great recipes from My Catholic Kitchen, check these out:
Cedar Planked Salmon, pictured above
Guinness Chocolate Sour Cream Sherbet, pictured above
Baklava, pictured above
Tune in tomorrow for more Boozy Desserts.
And be sure to check out all the other boozy participants this week:
B52 Layer Cake from Gotta Get Baked
Baileys Ice Cream with Baileys Caramel Sauce from Cookistry
Boozy Caramel Apple Bread and Butter Pudding by My Catholic Kitchen, coming on Thursday July 24
Bourbon Peaches & Cream Popsicles by My Imperfect Kitchen, coming on Friday July 25
Toodles and smoochies! xx