Link to article
chocolate pudding

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.

Share Post

Ingredients

  • 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

Directions

  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.

Bryan M. Richards is a beer, food, and travel writer based in Charlotte. His work has appeared in Men’s Journal, Beer Advocate, and just about anything with the word Charlotte in it. All around rad dude that is a proud supporter of the NE IPA movement.


Suggested Recipes

Link to article
chocolate stout mole

Entree

Cinnamon-Dusted Pork Tenderloin with Chocolate Stout Mole

Recipe author Brandon Hernández says the dried fruit, caramel, nutmeg and subtler chocolate notes of abbey dubbels, specifically The Lost Abbey’s Lost and Found Ale, pair exceptionally well with this dish. Another obvious pairing would be the chocolate stout you use to create the mole, which would emphasize the chocolate flavors even more.

Read More
Link to article
Pork Tenderloin with Apple Sage and Allagash Curieux Sauce

Entree

Pork Tenderloin with Apple, Sage and Allagash Curieux Sauce

Each year, Allagash Brewing Co. holds a cooking contest at the Institute for Culinary Education in New York as a way to further the awareness of both pairing and cooking fine foods with beers like Allagash. This recipe for pork tenderloin with a reduction of apples, sage, and Allagash Curieux, comes to us by way of ICE student Jonathan Adler, winner of 2009 contest.

Read More
Link to article
Cheddar Pale Ale Soup

Entree

Cheddar Pale Ale Soup

Made with Sebago Brewing Co.’s Local Harvest pale ale, this cheddar pale ale soup blends veggies and harvest-inspired spices to satisfy and warm the soul.

Read More