Author Notes
Chocolate and beer join forces to make this bread pudding bomb as all heck. It's warm, gooey, comforting, and hearty. Perfect for a guilty pleasure breakfast, or munching on at midnight. —Beau Ciolino
Ingredients
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1.5
baguettes, a few days old (I used 2 ft long baguettes, for a total of 3 ft)
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1 cup
granulated sugar
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1/2 cup
cocoa
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1 cup
chopped walnuts
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6
large eggs, beaten
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1 cup
(2 sticks) melted butter, cooled to room temperature
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1 teaspoon
vanilla
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1 pint
heavy cream
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1 cup
dark chocolate morsels (I used 70%)
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2 pints
Stout beer
Directions
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Preheat oven to 325*F.
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Tear bread into bite-sized chunks and place in a large mixing bowl.
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Add in sugar, cocoa, eggs, vanilla, 1/2 cup butter, 1 3/4 cup heavy cream, 1 pint of stout and walnuts and mix to combine.
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Press mixture into a 9 x 13 pan and bake for 40 minutes or until firm and slightly crispy on top.
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In a saucepan, bring remaining pint of stout to boil and reduce heat to low, allowing to simmer for 40 minutes until reduced by more than half.
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Add 1/2 cup butter and 2 T heavy cream and remove from heat.
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Stir dark chocolate into beer mixture and set aside to cool.
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Once bread pudding has been removed from oven and cooled slightly, poor chocolate sauce on top.
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Serve with vanilla ice cream and chopped walnuts, if desired.
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