Course: Dessert
Beer Style: Coffee Beer

Coffee Stout and Chocolate Bread Pudding

Beer is often called liquid bread. So, it only makes sense to use it when baking bread pudding, right? The use of a coffee stout lends a level of complex bitterness and aromatics to a sweet rich dish.


  • 1 package of croissant dough (I prefer Wewalka as it’s GMO free)
  • 4 oz of bittersweet chocolate, roughly chopped
  • 1 cup of coffee stout
  • 1 cup of heavy cream
  • 1/2 vanilla bean
  • Pinch of salt
  • 1/3 cup of sugar
  • 3 egg yolks


  1. To make this bread pudding, bake the croissants according to package instructions. Cool and then cut into 1-inch triangle pieces.
  2. Change the oven temperature to 325°F for the rest of the cooking. Place croissant pieces on a baking tray and bake for an additional 10-15 minutes to dry out the bread. Then, transfer the bread pieces to an 8-inch square baking dish and pour the beer over the bread.
  3. Meanwhile, stir together the cream, scrapings from the vanilla bean, bean pod and salt in a saucepan. Bring to a simmer and then remove from heat immediately, discarding the vanilla bean pod.
  4. In a medium bowl, whisk together the egg yolks and sugar. Gradually add the hot cream to the eggs while maintaining a continuous whisk to avoid scrambling the eggs.
  5. Tuck the chocolate into the bread. Pour the cream over the bread. Bake in a water bath for 35-40 minutes.

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