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Boozy Caramel Apple Bread and Butter Pudding

Traditional bread and butter pudding gets a fun makeover, with a grown up twist. Booze and dessert, it's a match made in heaven.


  • 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

For the Boozy Vanilla Sauce:

  • 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 ΒΌ 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.


Recipe Source: My Catholic Kitchen