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
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
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.
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.
Serve bread pudding warm or cold.
- The caramel sauce becomes thicker when refrigerated.