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.
Today my special guest is Veronica from My Catholic Kitchen. I adore this woman and hope you all fall in love with her too!
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.
Boozy Caramel Apple Bread and Butter Pudding
- 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
- ¾ cup white sugar
- ¼ teaspoon kosher salt
- 3 eggs
- 2 cups milk
- 1 ½ cups heavy cream
- 2 teaspoons vanilla extract
- 1 loaf of italian or french bread cut into pieces
For the Boozy Vanilla Sauce:
- 2 cups milk
- 1 vanilla bean halved lengthwise seeds scraped and reserved
- 6 egg yolks
- ¼ cup sugar
- ¼ 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.
For the 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.
You can follow Veronica's blog, My Catholic Kitchen by subscribing to her email list, or follow her on Facebook, Twitter, and Pinterest.
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
Thank you Kim for letting me hang with you today. It was a blast!
I am so honoured and touched to have you. Thank you so much for doing this. I cannot wait to try this recipe. It's amazing.
Is it even legal to make any sort of bread pudding without a healthy shot of booze in it? This is terrific -- super flavor and recipe. Great guest post -- thanks.
Ha, I think I just snorted way too loudly. SO funny.
Thanks for visiting John. I adore you, you are such a supportive blogger. One in a million. xx
Stephanie @ Back For Seconds
This is calling my name! Wowza!
Mine too. It's super inviting.
Nancy @ gottagetbaked
Mmmmm...Irish whiskey... Kim, seriously, this boozy dessert week is the best idea ever. And Veronica's boozy caramel apple bread and butter pudding (whew, that's a delicious mouthful!) is fabulous. I only recently discovered the glorious wonder that is bread pudding and I need to eat as much of it as I can to make up for lost times. I can't wait to try this recipe!
I know right. I think every week should be boozy desserts week.
I concur. Bread pudding is the bomb. It should be served every day. With booze.
Choc Chip Uru
Bread pudding can be eaten for breakfast, so this is definitely the perfect way to start off the morning 😉
Choc Chip Uru
I like the way you think. xx
Maureen | Orgasmic Chef
Veronica has gone over the top with this one. I love bread pudding but this makes it way more than a Saturday night dessert!
I am in complete awe. I am so thrilled Veronica agreed to do this. I cannot wait to try this.
Courtney @ Neighborfood
Oh glory! This sounds so crazy good. Also, this may be the best week ever. Boozy desserts? You're a genius.
I know right. Veronica rocked it out. I think we should all take turns hosting boozy weeks. It can be a year round event.
Kim (Feed Me, Seymour)
Omg... I must have this! It looks amazing!
I hear you. I feel the same way. I cannot wait to try this.
Lauren @ Healthy Delicious
I love absolutely everything about this!
Me too Lauren. xx
Marjory @ Dinner-Mom
Sounds delish and I would sure enjoy a bowl of this right about now!!!
Me too. I have late night cravings right now. This would hit the spot.
Aly ~ Cooking In Stilettos
Love this idea 🙂 Plus - who doesn't love a boozy vanilla sauce 🙂 So making this when the fall apples are out!
Exactly, you would have to be crazy not to love it. I think you are going to totally dig this one Aly.
Oh my! Oh my! Oh my! I am literally drooling over here! I want some of that bad!!