Fireball cinnamon whiskey goes great with apples and raisins to level up old-fashioned bread pudding.

Fireball Apple Bread Pudding Recipe


Fireball Apple Bread Pudding is a new twist on old-fashioned bread pudding. The cinnamon-flavored whiskey pairs perfectly with apples and raisins to level up this old-fashioned favorite. Best of all, you can prepare it the day before, refrigerate it overnight, and bake the next day. It’s awesome warm with a scoop of ice cream or top it with a simple sugar glaze.

You will not get tipsy from this dessert, so get that out of your head! It’s just a small amount of whiskey in ratio to the volume of the recipe, and most of it will bake out. However, if you do not want to use alcohol, check my notes below. It will still be yummy!

Fireball Apple Bread Pudding Recipe

1 cup raisins
1.7 ounces (50 ml – about 1/4 cup) Fireball® Cinnamon Whiskey (1 “mini” airplane bottle/1 shot)
1-1/2 packages (12 ounces each pkg / total of 18 rolls) Hawaiian dinner rolls
3 medium apples, peeled and chopped into 1/2-inch pieces (Fuji, Gala, Golden Delicious, Granny Smith, Honeycrisp or Rome Beauty apples)
1/2 cup light brown sugar, packed
1 Tablespoon cornstarch
1 teaspoon ground cinnamon
1/2 teaspoon table salt (optional)
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
2 Tablespoons butter, melted
2 Tablespoons lemon juice

Cheesecake Custard:
12 ounces (1-1/2 large blocks) cream cheese, at room temperature
1 cup granulated white sugar
6 large eggs
1/4 cup milk
2 teaspoons pure vanilla extract
2-1/2 teaspoons ground cinnamon
1 teaspoon ground nutmeg

Place the raisins in a glass measuring cup or bowl. Cover with the Fireball whiskey and microwave for 40 seconds on High. Remove, cover, and let rest for at least 15 minutes until cooled. This will plump up the raisins and infuse the Fireball flavor.

Coat a 9- x 13-inch glass or non-stick casserole dish with butter-flavored cooking spray. Cut or tear the Hawaiian dinner rolls into rough 1-inch pieces and place in the prepared casserole dish.

Whisk together the brown sugar, cornstarch, cinnamon, salt, allspice, and nutmeg. Add to the chopped apples, along with the butter and lemon juice. Stir until well-combined. Stir in the plumped raisins, along with the Fireball liquid. Pour evenly on top of the Hawaiian roll chunks.

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For the Cheesecake Custard:
Blend the cream cheese and sugar until smooth. Add the eggs, one at a time, until incorporated. Beat in the milk, vanilla, cinnamon, and nutmeg. Pour this custard mixture over the apples. Stir gently to distribute. Cover with foil and let rest for 2 hours or overnight to soak up the liquid.

Preheat oven to 350 F. Remove and discard the foil cover. Bake the Fireball Apple Bread Pudding for 45 to 55 minutes (oven temperatures vary) until a toothpick inserted in the center comes out clean.

Serve warm with a scoop of vanilla ice cream or at room temperature with a simple confectioners’ sugar glaze.

Yield: 8 to 10 servings

• To omit the whiskey, cover the raisins with water to microwave. Drain the water from the cooled raisins, and proceed as instructed above.

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