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Recipes

Bread Pudding

paired with Guinness Draught

Recipes & Pairings Guinness® Flavor Series

Recipes & Pairings

Bread Pudding

Created by Chef Barb Batiste
Prep time
20 Mins
Cooking time
30-35 Mins
Serves
6

Chef Barb Batiste is a Los Angeles-based chef that draws inspiration from her Filipino heritage. This Bread Pudding recipe incorporates the malty sweetness of Guinness Draught, topped with a sweet Cream Cheese Drizzle to create a moist and delicious dessert. The recipe is a part of the Guinness Flavor Series, featuring chefs from a variety of cultural backgrounds who show how Guinness can unlock unique flavors and new possibilities while cooking at home.

Ingredients

Bread Pudding:

1 cup milk

1 cup Guinness Draught

2 tablespoons (1/4 stick) unsalted butter, more for greasing pan

1 teaspoon vanilla extract

1/3 cup sugar

Pinch salt

1/2 loaf sweet egg bread like challah or brioche, cut into 2-inch cubes (about 5 to 6 cups)

2 eggs, beaten


Guinness Draught Cream Cheese Drizzle:

1/2 cup (1 stick) unsalted butter (softened)

1 cup whole milk

8 oz cream cheese (brick-style) softened

1 teaspoon pure vanilla extract

1/4 teaspoon salt

4 cups powdered sugar

Prep time
20 Mins
Cooking time
30-35 Mins
Serves
6

Chef Barb Batiste is a Los Angeles-based chef that draws inspiration from her Filipino heritage. This Bread Pudding recipe incorporates the malty sweetness of Guinness Draught, topped with a sweet Cream Cheese Drizzle to create a moist and delicious dessert. The recipe is a part of the Guinness Flavor Series, featuring chefs from a variety of cultural backgrounds who show how Guinness can unlock unique flavors and new possibilities while cooking at home.


Bread Pudding:

1. Heat oven to 350 degrees.

2. In a small saucepan over low heat, warm milk, butter, vanilla, sugar and salt. Continue cooking just until butter melts; cool.

3. Meanwhile, butter a 4-to-6-cup baking dish and fill it with cubed bread.

4. Add eggs to cooled milk mixture and whisk; pour mixture over bread.

5. Bake for 30 to 45 minutes, or until custard is set but still a little wobbly and edges of bread have browned.

6. Serve warm or at room temperature.


Cream Cheese Drizzle:

1. Combine butter, cream cheese and milk in the bowl of a stand mixer (or you may use an electric mixer) and beat until creamy, well-combined, and lump-free.

2. Add vanilla extract and salt and stir well to combine.

3. With mixer on low, gradually add powdered sugar until completely combined.

4. Drizzle over hot bread pudding and enjoy!