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.


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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