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Chocolate Stout Bread Pudding Recipe with Rum Whipped Cream

red baking dish of chocolate stout bread pudding on placemat surrounded by a stout beeer and bowl of whipped cream

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That figgy pudding is about to have some competition for holiday classic. Jackie Dodd, founder of the Beeroness, shares her recipe for chocolate stout bread pudding with a rum whipped cream.

Let’s talk about the difference between this bread pudding recipe and French toast casserole. Really, it comes down to: when you serve it and what you top it with.

Woman holding a red baking dish of chocolate stout bread pudding

Want to have this for breakfast? You can! Just serve it with coffee, and drizzle it with a little maple syrup and you’re eating beer and chocolate for breakfast without any guilt!

small plate of chocolate stout bread pudding surrounded by a bottle of rum a bowl of whipped cream a red dish of bread pudding and a glass of stout beer

It also makes a really lovely dessert, if that’s your sort of thing. Just serve it with rum whipped cream (it’s to DIE for) and a nice, rich, chocolate stout. It’s also better the next day, so feel free to make it ahead for easy serving once your guest arrive.

Print Recipe
Chocolate Stout Bread Pudding with Rum Whipped Cream
Votes: 1
Rating: 5
You:
Rate this recipe!
Servings
8
Ingredients
For the Bread Pudding:
  • 1 challah loaf cut into cubes
  • 3/4 cup chocolate chips
  • 1 1/2 cups heavy cream
  • 12 ounces stout beer coffee or chocolate stout works well
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 1/4 cup unsweetened cocoa powder
  • 1/2 cup granulated sugar
  • 1 teaspoon salt
For the Whipped Cream:
  • 1 cup heavy cream chilled
  • 1/4 cup powdered sugar
  • 1 tablespoons spiced rum
Servings
8
Ingredients
For the Bread Pudding:
  • 1 challah loaf cut into cubes
  • 3/4 cup chocolate chips
  • 1 1/2 cups heavy cream
  • 12 ounces stout beer coffee or chocolate stout works well
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 1/4 cup unsweetened cocoa powder
  • 1/2 cup granulated sugar
  • 1 teaspoon salt
For the Whipped Cream:
  • 1 cup heavy cream chilled
  • 1/4 cup powdered sugar
  • 1 tablespoons spiced rum
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. Add the challah bread cubes and chocolate chips to a greased 8x8 pan in an even layer.
  2. In a large bowl whisk together the cream, beer, vanilla, eggs, cocoa powder, sugar and salt until well combined.
  3. Pour evenly over the bread.
  4. Preheat the oven to 350F.
  5. Allow the bread pudding to sit at room temperate for 20 minutes while the oven heats to allow the liquid to soak into the bread.
  6. Bake for 35 minutes or until the top looks dry.
  7. Allow to cool.
  8. Add the whipped cream ingredients to a small bowl. Beat with a hand mixer until soft peaks form.
  9. Serve the bread pudding topped with whipped cream

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