So it has been over 3 months since my last blog post, and a lot has happened. I moved! There is also significantly more beer in my fridge. As you probably guessed, these are indeed related events. Hopefully many additional beer reviews will be coming soon.
The move took forever and was really expensive, so I haven’t had any chances to go out and enjoy bread pudding recently. However, now that all of the moving is complete, I should be able to update the blog more regularly. Why am I telling you this? You don’t care!
On to the good stuff! Cinnamon Apple Crumble Bread Pudding with Irish Whipped Cream.
I’m not the best judge of my own desserts, but I’d say this one was pretty delicious. First off – major props go to this Flavor Mosaic post and this CinnaBerrySpice blog post for inspiration. While my recipe is a bit different than each of those, I definitely want to recognize the whole apple pie bread pudding concept and the recipe tips I got from those two bloggers. Full disclosure – I straight up stole the crumble topping recipe from the CinnaBerrySpice post.
As usual, I use challah bread for my base in bread pudding. I’ve used other breads, but I love the subtle crunch that the challah crust provides when baked, as well as the slightly sweet and buttery taste. The resulting bread pudding is creamy but not soggy, and has a solid structure. Although I almost saturated the thing with apples, it held together nicely.
Cinnamon Apple Crumble Bread Pudding
Bread Pudding Ingredients
~4-6 cups cubed challah or other bread
4 cups peeled, chopped apples
2 tsp ground cinnamon
1/2 teaspoon ground nutmeg (optional)
pinch of salt
1 tsp pure vanilla extract
3/4 cup brown sugar
1.5 cups heavy cream
1/4 cup butter
1/4 cup brown sugar
1/4 cup flour
1/4 teaspoon salt
2 tablespoons butter, softened
1/8 teaspoon cinnamon
1/4 cup chopped walnuts (optional)
Preheat oven to 350 degrees F. Grease a 9×9 square inch baking pan.
Combine bread cubes and apples in baking pan, making sure apples are evenly distributed throughout.
Whisk together cinnamon, nutmeg, salt, vanilla, and 2 eggs. Pour over bread mixture in pan and toss bread and apples until thoroughly coated.
In a small saucepan over medium heat, combine brown sugar, heavy cream, and butter. Stir and heat until thoroughly combined, but do not bring to a full boil. Once combined, pour cream mixture over contents in pan, again tossing everything together to ensure the bread is thoroughly coated.
Mix together all crumble ingredients excluding nuts in small bowl and use hands to pinch together until crumble consistency is reached. Add nuts and stir together. Sprinkle crumble evenly over the top of the bread pudding mixture.
Bake in preheated oven 40 to 50 minutes, or until center is set and apples are tender.
Irish Whipped Cream
In a stand mixer bowl with a whisk attachment, beat heavy whipping cream on medium high setting.
When whipping cream starts to set, slowly add in sugar and Irish Cream. Beat on high until stiff peaks form, about 1 1/2 minutes on medium-high setting.
Use immediately or until refrigerate until needed!