Apple Bread Pudding Bites with Whiskey Sauce

When I think of holiday desserts I think of apple and pumpkin pies, sugar cookies covered in french icing and bread pudding. They’re all rich, luscious desserts that are perfect for this cool, winter weather. I just hear the word pie or bread pudding and all I want to do is cuddle up in front of a fire place with a plate and a fork. Something about thick challah covered in custard and stuffed with fruit and then drizzled with a sweet whiskey sauce… it just says the holidays.

There’s one problem with bread pudding though, it’s usually made in a huge casserole dish. While that’s great for a sit down dinner, a big casserole is hard to serve at a party. So, I thought, what if I turn them into little bites? You know, instead of using a big casserole I’d take the same bread pudding mixture and spoon it into mini muffin tins. That way all the guests can simply pick them up and pop them into their mouths rather that having to cut it, place it on a plate and use a fork and knife to enjoy it. It’s the perfect solution. You still get the sweet, deliciousness of the bread pudding but instead of having to sit and eat it, you can just pop it in your mouth and continue mingling.

I chose to add apples to it because as you know apple desserts are all the rage right now. See, apple pie is one of, if not the, most popular desserts during the holidays. It says home. It says family. It says the holidays. So, I figured why not combine the two. I chose Granny Smith and Pink Ladies because they’re both tart and a little sweet and they’re great for baking. You may think it’s hard to get Pink Ladies but they’re in season right now. You should be able to get them at the farmer’s market, but if you can’t find them there, Melissa’s Produce has plenty available to order.  But if you’re not a Granny Smith or Pink Lady fan, don’t fret. You can use whatever apples you desire.

While bread pudding all by itself is an amazing dessert, a nice, thick whiskey sauce adds the perfect finishing touch. As you all know I’m a bourbon girl, but I do like a good whiskey. And nothing goes better with bread pudding than whiskey, especially Irish whiskey, and it just so happens that I was recently introduced to a few. All were delicious, and will definitely be used in future cocktails. But for this occasion, I chose the 2Gingers. See, it’s a little sweeter than some of the other Irish whiskeys out there, thanks to the subtle caramel flavor the whiskey gets from aging in bourbon barrels. So, using the 2Gingers seemed like the natural choice since caramel and apples go so well together.

These bites are great for a party, but that doesn’t mean you can’t whip some up for yourself and your family as well. In fact, I’d recommend it. I mean, who says your Christmas dessert has to be a pie? This year break with tradition and make bread pudding bites instead.

Apple Bread Pudding Bites with Whiskey Sauce

Ingredients:

• 1 loaf of challah, chopped into 1-inch cubes
• 2 apples, peeled, cored and chopped
• 1/4 cup lemon juice
• 1/2 cup brown sugar
• 1 cup half and half
• 3 eggs
• 2 teaspoons cinnamon
• 1 teaspoon nutmeg
• 1 teaspoon vanilla
• 1 cup heavy cream
• 1 teaspoon cornstarch
• 1/4 cup sugar
• 1/4 cup Irish Whiskey

Directions:

1. Preheat the oven to 350°F. Spray 2 mini muffin tins with non-stick cooking spray and set aside.
2. Place cubed challah in a large bowl and set aside.
3. Toss together the apples, lemon juice and brown sugar in a separate bowl until coated. Pour over the challah.
4. Whisk together the eggs, half and half, cinnamon, nutmeg and vanilla until well combined. Pour over the challah and apple mixture. Toss the challah and apple mixture until coated. Let sit for 15 minutes.
5. Meanwhile bring the cream to a simmer over medium heat in a small saucepan. Whisk together the cornstarch and 1 tablespoon of cold water; slowly whisk the cornstarch mixture into the cream. Bring to a boil, whisking constantly. Reduce heat to low and continue whisking for another minute. Remove from heat; stir in the sugar and whiskey. Set aside and let cool completely.
6. Fill each muffin in the tin with a large scoop of the bread mixture. Bake for 15 minutes or until golden brown. Let cool for 10 minutes in the pan. Gently remove the bites with a sharp knife and serve with the whiskey sauce.