Guinness Bread Pudding
By Chef Noel Cunningham

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​“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

 8PREP TIME:          DIFFICULTY:           YIELD: 8 - 10 Servings

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Ingredients 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

Ingredients For the Caramel Sauce:
(Makes 1 cup)

• 1/2 cup salted butter
• 1 cup brown sugar
• 1/2 cup heavy whipping cream

(Special Equipment) - 13 x 9 x 2-inch pan

Directions

• 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.

​Chef’s Note
– The caramel sauce becomes thicker when refrigerated