Stout Chocolate Bread Pudding

Stout Chocolate Bread Pudding

Decadent chocolate bread pudding recipe with the addition of stout for mysterious depth of flavor and chocolate character. Simple enough for anyone to make, yet impressively rich and luxurious to serve at a dinner party. Use challah bread or brioche for best results. You can vary the type of chocolate to suit a variety of tastes.

5 from 6 votes

Print Pin

Course: Dessert

Cuisine: American

Prep Time: 10

Cook Time: 45

Total Time: 1 25

Servings: servings

Calories: 456kcal

Author: Milena Perrine

Ingredients

14 oz loaf of challah or brioche or rolls adding up to same weight*, cut into 1 inch cubes
1 cup chocolate chips or chunks
2 tablespoon butter at room temperature, for the baking dish
6 eggs
1 cup granulated sugar
1 tablespoon vanilla extract
12 oz chocolaty ale (milk stout, chocolate stout, coffee stout, porter ale, vanilla porter etc. or simply chocolate milk**)
2 cups heavy cream
piece of chocolate to grate over baked pudding, to taste

Instructions

Butter a 9x13 inch baking dish (or individual ramekins) and place the dry bread cubes in. Scatter the chocolate chips. (Divide evenly for individual portions).
Place the baking dish (or ramekins) onto a baking tray to make handling later on easier.
In a mixing bowl whisk the eggs, then the sugar, the vanilla, the milk stout (or other stout) and the heavy cream.
Pour the custard over the bread cubes and chocolate chips (divide evenly if using ramekins). Let rest for 30 minutes to allow the bread to soak up the liquid.
While the pudding is resting preheat your oven to 350 F.
Bake for 45 minutes, uncovered. The pudding will puff up and rise as the custard sets. It is done when a table knife inserted in the center of the baking dish comes out clean and the edges and top get toasty.
If you are making individual portions adjust the time downwards - around 15-20 minutes, test that the custard has set and monitor the edges/top.
Allow a couple of minutes for the pudding to cool off once you take it out of the oven. Grate (on fine) some chocolate over it if you want.
Serve warm with a scoop of ice cream.

Video

Notes

The all important theme here is using stout ale as an ingredient. Stouts often are described to taste chocolaty, with a mysterious depth. In the case of milk stout or chocolate stout the flavors are even more pronounced. Porters, the origin of stout, are also very suitable to use in this recipe.

*It is important for the bread to be dry in order to absorb the custard fully. Use bread that is a few days old or after cutting the bread in cubes, allow it to dry out before you start making the pudding. Additionally, allow enough time for the dried out bread cubes to soak up the custard before baking.

**If using whole milk and cocoa powder to make chocolate milk, mix them well before adding to the custard.

If you prefer the flavor of dark chocolate, use dark chocolate chips.

Nutrition