Irish Apple Bread Pudding 'Pie'
This bread pudding is anything but typical. It is beautifully sweetened, less dense and 'gummy' than many other equivalent puddings and the sweet, caramelized crust that forms makes you want to just pick it off first then eat the rest later. Use whatever muffin you desire, I just happened to adore cinnamon but regardless of what you choose, make sure you have 5 cups total after cutting. Taitneamh a bhaint as!
For 6 people
- 4 large plain or cinnamon muffins
- 4 teaspoon(s) butter or margarine
- 4 butter or margarine
- 3 large apples, peeled, cored and diced, divided
- 1 cup(s) apple juice or water
- 1/4 cup(s) maple syrup
- Nonstick cooking spray
- 3/4 cup(s) milk
- 3 eggs, beaten
- 1/3 cup(s) brown sugar
- 1 teaspoon(s) cinnamon
- 1 teaspoon(s) vanilla or almond extract
- Juice and grated rind of 1 lemon
- 1/2 teaspoon(s) dried ginger
- Irish Butterscotch Cream, recipe below
Irish Apple Bread Pudding 'Pie' Directions
- Slice muffins horizontally about 1-inch thick. Butter all cut sides and grill over medium heat until well browned, about 2 minutes per side. Place on a plate and let cool in refrigerator for an hour, preferably overnight. Meanwhile, add 2/3 of the diced apple to a saucepan along with apple juice or water and maple syrup. Bring to a boil over medium heat, stir, reduce to low and simmer 6-8 minutes, or until it has thickened and apples are done, but still firm. Remove from heat and set aside. Spray a 9-10-inch cake pan with nonstick cooking spray liberally; set aside. Preheat oven to 350-degrees F.
- Cut grilled muffins into cubes and add to a bowl along with remainder of diced apple. In another bowl, whisk together milk, eggs, brown sugar, cinnamon, vanilla, juice and grated rind and ginger. Pour over muffin cubes and gently toss to evenly coat. Transfer to prepared cake pan, evening out the top. Spoon cooked apple mixture over the top evenly and bake 40-45 minutes, or until it is firm when touched in the center with a spoon or fork. Make Irish Butterscotch Cream while pudding is baking. Remove pudding to cool slightly before running a dull knife around the edge to loosen. Cut into wedges and serve drizzled with Irish Butterscotch Cream.
- Irish Butterscotch Cream
- Put 1 cup whole milk, light or half-and-half cream in a saucepan with 2 tablespoons butter or margarine, 2 tablespoons each of brown sugar and Bailey's Irish Cream and 2 teaspoons honey or corn syrup. Over low heat, bring to a simmer while stirring frequently to prevent scorching. After 3-4 minutes, it will be thicker,, stir in 1 teaspoon vanilla and remove from heat.