In the words of Chef Noel Cunningham, “add a manly twist to your bread pudding with some Guinness stout. This recipe is quick, easy, and ‘manly’ delicious.” 

Here’s how you can make it in the comfort of your own home!



YIELD: 8-10 Servings


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 (makes one cup)

  • 1/2 cup salted butter               
  • 1/2 cup heavy whipping cream
  • (Special Equipment) – 13 x 9 x 2-inch pan​
  • 1 cup brown sugar
  • (Special Equipment) – 13 x 9 x 2-inch pan


  • Preheat oven to 350 degrees F. Grease pan and set aside.

To 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.

To 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 and enjoy warm or cold!

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



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