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.

More Collections

Recipe Collection

Starch, Starch Baby

See Full Collection

From french fries to potato salad, the recipes in this collection celebrate everyone’s favorite tuber. Beer is a perfect ingredient to use with potatoes, and in most cases your favorite beer can be substituted for any liquid addition in your recipe. Always remember to match intensities with cooking with craft beer. Stronger food flavors can handle and match bigger beer …

Read More