Chocolate Bread Pudding with Left Hand Milk Stout Nitro Whipped Cream

Chef: Tim Payne & Melissa Newell

Ingredients:

  • For the Cake:
  • 1 (1-pound) loaf French or Italian bread, cubed
  • 3 cups milk
  • 1/4 cup heavy cream
  • 1/2 cup Left Hand Milk Stout Nitro
  • 1 cup sugar
  • 1 cup packed light brown sugar
  • 1/4 cup cocoa powder
  • 1 tablespoon vanilla extract
  • 2 teaspoons almond extract
  • 1 1/2 teaspoon cinnamon
  • 6 eggs, lightly beaten
  • 8 ounces semisweet chocolate, grated
  • For the Whipped Cream:
  • 2 cups heavy cream
  • 1/4 cup sugar
  • 1/4 cup Left Hand Milk Stout Nitro

Instructions:

To Make the Cake: Preheat oven to 325 degrees F. Lightly grease a 13 by 9-inch baking dish and place the bread in the dish. In a large bowl, whisk together the milk, cream, and stout. Using another bowl, combine the sugar, brown sugar, and cocoa powder and mix well. Add the sugar mixture to the milk mixture and mix well. Add the vanilla and almond extract, and cinnamon to the beaten eggs. Combine the egg mixture to the milk mixture and mix well. Stir the grated chocolate into the mixture. Pour the mixture over the cubed bread in the pan. Let the mixture stand, stirring occasionally for approximately 20 minutes or until bread absorbs most of the milk mixture. Bake pudding for 1 hour or until set. Check pudding by inserting a knife through the middle and it should come out clean. To make the Whipped Cream: Using a whisk, whip the cream until slightly thick. Add the sugar and stout and whip until peaks form. *Cake recipe adapted from FoodNetwork maple glaze