Like I mentioned yesterday, I’ve dedicated my blog this week to everything Irish. This post is the second in a series about a seriously decadent dessert: Guinness & Chocolate Bread Pudding.
I first got inspiration for this recipe while watching Paula Deen, of all things, last week. The TV was on in the background while I was unpacking the kitchen, and I was immediately stopped in my tracks at the thought of a chocolate bread pudding. And, based on prior experience combining Guinness and chocolate, I decided on this year’s St. Paddy’s Day dessert.
The bread pudding starts off with cubed Irish Soda Bread, which I made the night before. (Check out yesterday’s post for the recipe!) The bread cubes are soaked in a Guinness and chocolate custard and topped with dark chocolate chips before baking. The result is a super-chocolately bread pudding, with an accent of Guinness.
Click below for the recipe! Have a question? Feel free to ask in the comments. Be sure to check back tomorrow to find out part 3 of this week’s series! (Teaser: it involves more Guinness!) And thanks for reading! 😀
Guinness & Chocolate Bread Pudding
You are going to need:
- 1 loaf Irish soda bread, cut in to 1-inch cubes (about 8 cups) and set out overnight to let dry out slightly
- 8 large eggs
- 1 1/2 cups whipping cream
- 1 cup milk, whole preferred
- 1 bottle Guinness (about 12 ounces)
- 12 ounces semisweet chocolate, chopped
- 1 cup brown sugar
- 1 tablespoon vanilla extract
- 6 ounces dark chocolate chips (about 1 cup)
You are also going to need:
- 9 x 13 baking dish
- Butter to grease pan
- Wire whisk
- Large bowl
- Medium saucepan
First, make the custard for the bread pudding. In a large bowl, whisk the eggs until smooth, and set aside.
In a medium saucepan, heat the cream, milk, and Guinness over medium heat. Whisk in the brown sugar and vanilla, and then stir in the chopped semisweet chocolate. Remove from the heat, and let cool slightly.
Next, temper the eggs. Slowly add 1/2-cup of the hot milk mixture in to the eggs, whisking constantly. Add the remainder of the milk mixture, slowly, to the eggs, whisking to combine.
Add the bread cubes to the custard mixture, and soak for at least 30 minutes. Set aside, but occasionally press down on the bread cubes to immerse them in custard.
To bake, pre-heat your oven to 350° F. Use about one tablespoon of butter to grease the bottom and sides of your baking dish. Add the bread cubes, pouring any remaining custard mixture over the bread pudding. Sprinkle the bread pudding with the dark chocolate chips.
Bake in your pre-heated over for approximately 45 minutes to 1 hour, until the pudding puffs up slightly and is set in the center. The bread pudding should be slightly wobbly in the center but set and not liquid. Let cool for approximately 30 minutes.
Serve the bread pudding dusted with powdered sugar. For a more decadent treat, serve with Guinness Ice Cream! Enjoy! 😀