The best delicious Apple Bourbon Corn Bread Pudding recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Apple Bourbon Corn Bread Pudding recipe today!
Hello my friends, this Apple Bourbon Corn Bread Pudding recipe will not disappoint, I promise! Made with simple ingredients, our Apple Bourbon Corn Bread Pudding is amazingly delicious, and addictive, everyone will be asking for more Apple Bourbon Corn Bread Pudding.
What Makes This Apple Bourbon Corn Bread Pudding Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Apple Bourbon Corn Bread Pudding.
Ready to make this Apple Bourbon Corn Bread Pudding Recipe? Let’s do it!
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2 tb Unsalted butter
1 lb Corn bread
OR
Corn toaster cakes
3 c Milk
3 Granny Smith Apples
Peeled, cored, and cubed
3 Eggs
3/4 c Firmly packed brown sugar
1/4 ts Salt
1 c Light cream
1/4 c Bourbon
1 ts Vanilla
Cut the cornbread into one inch cubes.
Preheat the oven to 350 degrees.
Grease the bottom of a GLASS or Ceramic 9 1/2 x 13 1/2 x 2 inch baking dish
with 2 teaspoons of the butter. Scatter the corn bread cubes in an even
layer. Pour 1 1/2 cups of the milk over top and set aside for 20 minutes.
Scatter the apples over the bread. In a separate bowl, combine the eggs,
sugar, salt, remaining milk, cream, bourbon and vanilla until smooth Pour
over the bread and apples and mix to coat and submerge all the bread.
Scatter the remaining butter in pieces over the top.
Bake in the preheated oven for one hour, until top is brown and custard is
set.
Allow the pudding to cool for at least 10 minutes before serving.
Per Serving: 423 cal; 10 gm protein; 58 gm carb; 15 gm fat; 134 mg chol; 7
gm sat fat; 529 mg sodium
Washington Post 3/6/96 == Courtesy of Dale & Gail Shipp, Columbia Md. ==
Yields
8 -10
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