I love bread pudding in all of its forms – sweet or savory. This recipe for Guinness chocolate bread pudding offers the best of both worlds even before you add the salted caramel sauce. Plus it’s the perfect way to soak up some of those Irish libations on St. Patrick’s Day.
Why Add Guinness
Baking with beer isn’t a new thing and for all you nerds out there, we dive into the science behind it more thoroughly in this post, but for those of you who want me to get to the point already, here’s the gist. Guinness is carbonated. When you substitute it for the milk or water in a recipe, the bubbles stay bubbly and add some fluffy goodness to the end result.
Then there’s the actual flavor of Guinness. With undertones of coffee and cocoa, it’s the perfect compliment to anything chocolate. For those of you who aren’t necessarily fans of beer or stout, don’t worry – you can’t actually taste beer. The alcohol evaporates and just gives the recipe umami, which is a hipster way of saying savoriness.
Everything Deserves Salted Caramel
This recipe for bread pudding really does fall somewhere between sweet and savory, so to get your sweet fix you are definitely going to want to add the salted caramel sauce. And come on, why wouldn’t you add caramel sauce? This sauce recipe is super easy and makes everything just that much tastier. Top it off with a scoop of vanilla ice cream and you will never think of Guinness the same again. Happy St. Patty’s Day!
Adapted from Food 52
1 two foot baguette
1.5 cups granulated sugar
1/2 cup cocoa
6 large eggs, beaten
1/2 cup (1 stick) melted salted butter, cooled to room temperature
1.5 teaspoons vanilla
1.75 cups heavy cream
1 pint Guinness beer
1 cup chopped walnuts
1/2 cup Butter (1 stick)
1/2 cup Brown Sugar
1/2 cup Heavy Cream
1 teaspoon Sea Salt Flakes
Preheat oven to 325*F.
Tear bread into bite-sized chunks, place on a baking sheet, and cook for 15 minutes to dry them out (unless you planned ahead and already dried the bread out prior!)
Whisk together sugar, cocoa, eggs, vanilla, butter, heavy cream and Guinness.
Add bread and walnuts and gently stir, making sure bread becomes fully soaked with egg mixture.
Press mixture into a 9 x 13 pan and bake for 40 minutes or until firm and slightly crispy on top.
While the Guinness Bread Pudding is cooking, make the caramel sauce.
Melt butter in a medium saucepan over medium heat. Remove from heat and stir in brown sugar and whisk until smooth. Stir in heavy cream and sea salt flakes until smooth.
Pour glaze over Guinness bread pudding.
Serve warm with a scoop of vanilla ice cream.