Beer is often called liquid bread. So, it only makes sense to use it when baking bread pudding, right? The use of a coffee stout lends a level of complex bitterness and aromatics to a sweet rich dish.
1 package of croissant dough (I prefer Wewalka as it’s GMO free)
4 oz of bittersweet chocolate, roughly chopped
1 cup of coffee stout
1 cup of heavy cream
1/2 vanilla bean
Pinch of salt
1/3 cup of sugar
3 egg yolks
Directions
To make this bread pudding, bake the croissants according to package instructions. Cool and then cut into 1-inch triangle pieces.
Change the oven temperature to 325°F for the rest of the cooking. Place croissant pieces on a baking tray and bake for an additional 10-15 minutes to dry out the bread. Then, transfer the bread pieces to an 8-inch square baking dish and pour the beer over the bread.
Meanwhile, stir together the cream, scrapings from the vanilla bean, bean pod and salt in a saucepan. Bring to a simmer and then remove from heat immediately, discarding the vanilla bean pod.
In a medium bowl, whisk together the egg yolks and sugar. Gradually add the hot cream to the eggs while maintaining a continuous whisk to avoid scrambling the eggs.
Tuck the chocolate into the bread. Pour the cream over the bread. Bake in a water bath for 35-40 minutes.
Bryan M. Richards is a beer, food, and travel writer based in Charlotte. His work has appeared in Men’s Journal, Beer Advocate, and just about anything with the word Charlotte in it. All around rad dude that is a proud supporter of the NE IPA movement.
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