Stout Brownie Bread Pudding Recipe
Chocolate stout rich cinnamon bread, infused chocolate topped with vanilla brownie, caramel & ice cream and chocolate syrup, served with bourbon brown sugar caramel
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Ingredients
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Bread Pudding Base
Brownie Topping
Toppings
Method
Preparing the Bread Pudding Base
- 1
Preheat your oven to 350°F (175°C). Grease a large baking dish.
- 2
In a large bowl, tear the chocolate stout bread into bite-sized pieces.
- 3
In another bowl, whisk together the eggs, heavy cream, whole milk, granulated sugar, ground cinnamon, and vanilla extract until well combined.
- 4
Pour the egg mixture over the torn bread and let it soak for about 15 minutes, stirring occasionally.
Making the Brownie Topping
- 5
- 6
Mix until well combined and set aside.
Assembling the Dish
- 7
Pour the soaked bread pudding mixture into the greased baking dish.
- 8
Gently pour the brownie batter over the bread pudding mixture, spreading it evenly.
- 9
Bake in the preheated oven for 45-50 minutes or until a toothpick inserted in the center comes out clean.
Serving
- 10
Preparing the Bourbon Brown Sugar Caramel
In a small saucepan over medium heat, combine the brown sugar and bourbon. Stir until the sugar dissolves, and let it simmer for a couple of minutes until slightly thickened.
- 11
Plating
Scoop out portions of the warm bread pudding topped with brownie. Drizzle with caramel sauce and chocolate syrup. Add a scoop of vanilla ice cream on top.