Chocolate and Brew Bread Pudding

Chocolate and Brew Bread Pudding (Added: February 18, 2011)

We were back in the St. Pierre kitchen with our good friend Elizabeth Wiegand, author of the New Blue Ridge Cookbook. Today, she made Chocolate and Brew Bread Pudding. (more)

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By: | WSLS 10
Published: February 18, 2011

CHOCOLATE & BREW BREAD PUDDING

From THE NEW BLUE RIDGE COOKBOOK, by Elizabeth Wiegand

Virginia once was known as the hops capital of the New World. Hops are used to brew beer, and like a few other microbreweries, owners of Blue Mountain Brewery are growing their own near Afton, south of Charlottesville.

Blue Mountain Brewery has a beautiful tasting room and offers great food from local sources, like bratwurst from nearby Double H Farm. Co-owner Mandi Smack makes this awesome bread pudding moistened with their Evil 8° Belgian-style Dubbel Ale, made with Goldings hops and a unique strain of brewer's yeast that gives it a caramelized malt flavor. You may substitute a dark Belgian ale.

FOR THE BREAD PUDDING

Vegetable oil cooking spray

2 cups sugar, turbinado or granulated

5 eggs, beaten

2 cups whole milk

2 teaspoons pure vanilla extract

½ bottle (6 ounces) Blue Mountain Brewery's Evil 8° Belgian Double Ale or a dark Belgium ale

3 cups country white bread pieces, stale

½ cup chocolate chips

1 cup brown sugar

2 ounces (1/2 stick) softened butter

1 cup pecans, chopped

aluminum foil

FOR THE BREW & CARAMEL SAUCE

:1 cup sugar, turbinado or granulated

6 ounces Blue Mountain Brewery's Evil 8° Belgian Double Ale OR a dark Belgian ale

4 ounces (1 stick) butter, melted

1 egg, beaten

2 teaspoons vanilla extract, pure

1. Preheat oven to 350°. Grease a 9 x 13-inch pan.

2. Combine the sugar, eggs and milk in a mixing bowl. Add the vanilla and Evil 8° ale.

3. Lay out the stale bread pieces in the bottom of the greased pan.

4. Pour the egg mixture over the bread pieces and let sit until most, but not all, is absorbed, about 15 minutes.

5. In a separate bowl, mix and crumble together the chocolate chips, brown sugar, butter and chopped pecans to make the topping mixture.

6. Sprinkle the topping mixture over the soaked bread pieces in the pan. Cover with foil and bake for 35 minutes.

7. Remove foil and bake for an additional 10 to 15 minutes, until nicely browned.

8. Meanwhile make the Brew & Caramel Sauce. In a saucepan, mix together the sugar, butter, egg and vanilla. Cook over medium heat, stirring until the sugar is melted. Add the Belgian ale and stir.

9. Spoon warm caramel sauce over bread pudding.