This year is my husband's 30th birthday, and so I asked him what he wanted me to make to celebrate. I was thinking something like chocolate cake, but being the craft beer enthusiast he is, he requested this chocolate stout bread pudding. I doubled the recipe, and I don't know if it messed with the proportions, but this recipe was a bit soupy. So I'm going to write out how I'll make it next time.
Ingredients:
- 2 packages croissant dough
- 1 cup dark chocolate chips
- 1.75 cups stout (I used Southern Tier's Chokolat stout)
- 1.75 cups heavy cream
- 1.5 teaspoons vanilla extract
- 2/3 cups sugar
- 6 egg yokes
Bake croissants according to package directions. Cool, then cut into 1 inch pieces. Change the oven temperature to 325 degrees. Place croissant pieces on baking sheet and bake for an additional 10-15 minutes to dry out bread. After it's been dried out, transfer the bread into a 2 quart greased baking dish and pour the beer over the bread. Sprinkle the chocolate chips over the bread. Meanwhile, mix together the cream and vanilla in a medium saucepan on medium heat, until it simmers. In a medium bowl mix together the egg yokes and sugar. Gradually at the hot cream to the egg yoke mixture while maintaining a continuous whisk to avoid scrambling the eggs. Pour the cream mixture over the bread. Bake in a 250 degree oven for 45-60 minutes. Let cool before serving.
This bread pudding is very boozy. My husband liked that aspect, but I wouldn't have minded if it had been a little less alcoholic. I've thought about reducing the beer on the stove to help cook off some of the alcohol. Also, when looking for a beer to use, my husband and I had a furious text message exchange. I don't know a whole lot about beer, but he recommended an imperial coffee or chocolate stout. I used an imperial chocolate stout, and I think the flavors went really well with the other ingredients.
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