Guinness Bread Pudding

By Chef Noel Cunningham

 PREP TIME:          DIFFICULTY:           YIELD: 8 - 10 Servings

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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

​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

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​Ingredients For the Caramel Sauce:

(Makes 1 cup)

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

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• 1 cup brown sugar
• (Special Equipment) - 13 x 9 x 2-inch pan

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

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