Kenz
Culinary Explorer
what a wonderful snack, come on try it!
Ingredients:
- Bread Pudding:
- 6 cups cubed day-old bread (a loaf of French or Italian bread works well)
- 1 cup whole milk
- 1 cup heavy cream
- 1 cup brewed coffee (hot or cold, but strong)
- 1/2 cup stout beer (such as Guinness or another dark stout)
- 4 large eggs
- 3/4 cup granulated sugar
- 1/2 cup brown sugar (packed)
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 1 cup semi-sweet or dark chocolate chips (or chopped chocolate)
- For Serving (Optional):
- Whipped cream or vanilla ice cream
- A drizzle of chocolate or caramel sauce
Instructions:
- Preheat Oven:
- Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish or a similar-sized dish.
- Prepare the Bread:
- Place the cubed bread in a large bowl and set aside.
- Make the Custard Mixture:
- In a separate bowl, whisk together the milk, heavy cream, brewed coffee, stout beer, eggs, granulated sugar, brown sugar, vanilla extract, cinnamon, nutmeg, and salt until well combined.
- Combine and Soak:
- Pour the custard mixture over the cubed bread. Gently toss to coat all the bread cubes.
- Allow the mixture to sit for about 15-30 minutes to let the bread absorb the custard. For best results, you can cover it and refrigerate overnight.
- Add Chocolate:
- Fold in the chocolate chips or chopped chocolate into the soaked bread mixture.
- Bake:
- Transfer the mixture to the greased baking dish and spread it out evenly.
- Bake in the preheated oven for 45-50 minutes, or until the pudding is set in the center and the top is golden brown. A knife inserted into the center should come out clean.
- Cool and Serve:
- Allow the bread pudding to cool for a few minutes before serving.
- Serve warm with optional whipped cream or vanilla ice cream, and a drizzle of chocolate or caramel sauce if desired.
