BLUE MOON CHOCOLATE CHIP BREAD PUDDING

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Ingredients (11)

  • 1 Loaf Brioche, large dice
  • 1/2 Pound Butter
  • 2-1/2 Cups packed brown sugar
  • 12 Large Eggs
  • 2 Cups Heavy Cream
  • 2 Cups Milk
  • 3/4 Cup BLUE MOON BEER
  • 24 Ounces Caramel Sundae Sauce, warmed
  • 1 Quart Vanilla Bean Ice Cream
  • Seasonal Berries as needed, optional
  • Mint sprigs and powdered Sugar, as needed - optional

GOOEY SEDUCTIVE BREAD PUDDING WITH CARAMEL SAUCE AND A SECRET INGREDIENT!

Instructions

  1. 1Heat oven to 350º F. Spray a 9×12-inch baking pan with cooking spray and line with parchment paper. Spread diced brioche across pan.
  2. 2Melt butter and sugar in a saucepan to a caramel over medium heat (don’t let it scorch)
  1. 1Crack eggs in separate bowl and whisk.
  2. 2Add cream and milk to caramel in saucepan and allow sugar to re-melt. Remove pan from heat. Pour cream and caramel mixture into eggs, whisking constantly. Add beer to mixture and stir. Pour sauce over brioche and toss for maximum coverage.
  3. 3Bake in oven 30-40 minutes. A few minutes before removing pudding from oven, top with chocolate chips.

Remove pudding from oven, let cool completely and cut into 12 squares.

  1. 1Pour a few Tablespoons of caramel sauce in bottom of a single serving bowl. Place 1 bread pudding on top of whiskey caramel sauce. Top with scoop office cream. Finish with a few more Tablespoons of caramel sauce over bread pudding. Garnish with seasonal berries around bread pudding and top with a mint spring and sprinkle of powdered sugar, as desired. ENJOY!!
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