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Chocolate Stout Bread Pudding with Rum Whipped Cream

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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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