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View CartChocolate Stout Bread Pudding Recipe
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. 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! 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.
Chocolate Stout Bread Pudding Recipe
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
Directions
- Add the challah bread cubes and chocolate chips to a greased 8x8 pan in an even layer.
- In a large bowl whisk together the cream, beer, vanilla, eggs, cocoa powder, sugar and salt until well combined.
- Pour evenly over the bread.
- Preheat the oven to 350F.
- 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.
- Bake for 35 minutes or until the top looks dry.
- Allow to cool.
- Add the whipped cream ingredients to a small bowl. Beat with a hand mixer until soft peaks form.
- Serve the bread pudding topped with whipped cream
View more recipes from TheBeeroness