Your St. Patrick's Day needs this Irish bread pudding pie

Your St. Patrick's Day needs this Irish bread pudding pie

Prep Time

20 minutes

Cook Time

60 minutes


6 people

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


  • 1 Slice muffins horizontally about 1-­inch thick. Butter all cut sides and grill over medium heat until well browned, about 2 minutes per side.
  • 2 Place on a plate and let cool in refrigerator for an hour, preferably overnight to dry out.
  • 3 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.
  • 4 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.
  • 5 Cut grilled muffins into cubes and add to a bowl along with remaining apple that has been peeled, cored and diced.
  • 6 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.
  • 7 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.
  • 8 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

  • 1 Add milk or half and half to a saucepan with butter, brown sugar, Irish cream and honey or corn syrup.
  • 2 Over low heat, bring to a simmer while stirring frequently to prevent scorching.
  • 3 Still until thick, about 34 minutes, then add 1 teaspoon vanilla and remove from heat.


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