Apple Bread Pudding With Apple Pie Moonshine Glaze
Enjoy this warm, delicious, gooey apple bread pudding with Apple Pie Moonshine glaze for breakfast or as a dessert. There isn't much moonshine in this recipe, just enough to give a nice caramel apple flavor.
Prep Time20 minutesmins
Cook Time45 minutesmins
Total Time1 hourhr5 minutesmins
Course: Desserts
Cuisine: Southern
Author: Crystal Martin
Ingredients
1loafArnold Whole Grains Oatnut Breadat least a day old, cut into 1-inch squares (SEE NOTE)
3cupmilk
3Eggs
1cupsugar
2TbspVanilla Extract
21ozApple Pie Filling cut apples into thirds
1/2teaspooncinnamon
Pecans
1/2cuplight brown sugarpacked
1cuppecanschopped
Caramel Moonshine Sauce
1CGranulated Sugar
1stickButter
½cupMilk
½TBSPBaking Soda
1TBSPCorn Syrup
1tspVanilla
1/4cupApple Pie MoonshineSugarlands (optional: see notes)
Instructions
Preheat oven to 350°F.
Grease 13 x 9 in pan
Cut bread into cubes.
Whisk milk, eggs, sugar, vanilla and cinnamon.
Pour over cubed bread and let sit for 10 minutes.
Mix pecans and light brown sugar together in separate bowl
Fold into bread mix
Pour ½ the bread mixture into the baking pan.
Spoon on apple pie filling
Pour on rest of bread mixture.
Bake at 350°F for 35-45 minutes, until the liquid has set.
The pudding is done when the edges start getting a bit brown and pull away from the edge of the pan.
While the bread pudding is cooking, make the Caramel Moonshine sauce
Caramel Moonshine Sauce
Cut butter into squares to help melt quicker.
Mix butter, sugar, milk, baking soda, and corn syrup and vanilla in heavy saucepan.
Bring to a boil.
Boil for 1 minute or until butter is melted, stirring constantly.
Remove from heat.
Stir in Apple Pie Moonshine.
Spoon over individual helpings of bread pudding.
Serve warm.
Notes
You can use ANY bread you'd like. We prefer the Arnold Whole Grains Oatnut bread.To make a non-alcohol version, replace the Apple Pie Moonshine with an apple or caramel apple flavored drink of choice.