Prep time: 20 minutes | Cook time: 60 minutes | Serves: 6
When you think of Irish cuisine, corned beef and cabbage and any variety of potato dishes come to mind – probably with a creamy stout and a glass of pot still whiskey to wash it down.
Less frequently thought of is Irish dessert – until now. Give your sweet tooth an Irish kick with this apple bread pudding pie topped with Irish cream butterscotch sauce. With a hot, soft inside and a sweet, caramelized crust, this dessert will stick in your mind as much as it does your taste buds.
You'll still probably want that pint of stout to wash it down.
*Recipe courtesy of The Food Channel.
For the bread pudding
- 4 large plain or cinnamon muffins
- 3 large Granny Smith apples
- 3 eggs
- non-stick cooking spray
- Juice and grated rind of 1 lemon
- 4 teaspoons butter or margarine
- 1 cup apple juice or water
- 1/4 cup maple syrup
- 3/4 cup milk
- 1/3 cup brown sugar
- 1 teaspoon cinnamon
- 1 teaspoon vanilla or almond extract
- 1/2 teaspoon dried ginger
For the Irish Butterscotch Cream
- 1 cup whole milk or half and half
- 2 tablespoons butter
- 2 tablespoons brown sugar
- 2 tablespoon Irish cream
- 2 teaspoons honey or corn syrup
- 1 teaspoon vanilla
- 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 to dry out.
- Meanwhile, add 2 apples that have been peeled, cored and diced into a saucepan along with apple juice and maple syrup. Bring to a boil over medium heat, stir, reduce to low and simmer 68 minutes, or until it has thickened and apples are done, but still firm.
- Remove from heat and set aside. Spray a 9-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 remaining apple that has been peeled, cored and diced.
- 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 firm when touched in the center with a spoon or fork.
- 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
Make Irish Butterscotch Cream while pudding is baking
- Add milk or half and half to a saucepan with butter, brown sugar, Irish cream and honey or corn syrup.
- Over low heat, bring to a simmer while stirring frequently to prevent scorching.
- Still until thick, about 34 minutes, then add 1 teaspoon vanilla and remove from heat.