Image © Noel Cunningham
“Add a manly twist to your bread pudding with some Guinness stout. This recipe is quick, easy and ‘manly’ delicous.” – Chef Noel Cunningham, Cuisine by Noel
Guinness Bread Pudding with Creamy Caramel Sauce
Course:
Breads, Cakes & Pastries
Cuisine:
Caribbean
Servings: 10
Ingredients
For the Bread Pudding:
- 1 loaf whole wheat bread cut into cubes
- 3 whole eggs beaten
- 1 cup Guinness Stout
- 1 cup milk
- 1 cup sugar
- 1 tsp. vanilla extract
- Pinch of salt
- 2 tsp. nutmeg
- 2 tsp. cinnamon
- 1/4 stick butter melted
- 1/4 cup chopped raisins
For the Caramel Sauce:
- 1/2 cup salted butter
- 1 cup brown sugar
- 1/2 cup heavy whipping cream
Preparation
-
Preheat oven to 350 degrees F. Grease pan and set aside.
-
Make the bread pudding: place cubed bread in a large bowl; set aside. In another bowl, mix together sugar, eggs, milk, stout, vanilla and melted butter. Pour over bread and let sit for 10 minutes.
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Pour bread mixture into prepared pan. Add raisins, stirring to combine then put to bake for 35 to 45 minutes, or until set. Remove from oven.
-
Make the caramel sauce: in a small saucepan, melt butter and add the brown sugar, whisking to combine and until thickened about 2 minutes. Whisk in the whipping cream until thoroughly combined about 2 more minutes.
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Serve bread pudding warm or cold.
Cook's Notes
- The caramel sauce becomes thicker when refrigerated.
The recipe Guinness Bread Pudding with Creamy Caramel Sauce appeared first on Chef Noel Cunningham.
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