Description: A rich and indulgent St. Patrick’s Day dessert made with dark stout, chocolate, and warm spices. This Irish-inspired bread pudding is finished with a silky whiskey cream sauce for a truly festive touch.
Preparation Time: 20 minutes
Cooking Time: 45–50 minutes
Serving Size: Serves 6–8
Ingredients
For the Bread Pudding
- 5 cups day-old Irish soda bread or crusty bread, cubed
- 1 cup Guinness stout
- 1 ½ cups whole milk
- ½ cup heavy cream
- 3 eggs
- ½ cup brown sugar
- ½ cup dark chocolate chips
- 1 tsp vanilla extract
- ½ tsp cinnamon
- Pinch of salt
For the Whiskey Cream
- ¾ cup heavy cream
- 1 tbsp Irish whiskey
- 1 tbsp powdered sugar
Instructions
- Preheat oven: Preheat to 350°F (175°C). Butter a baking dish.
- Soak bread: In a bowl, combine Guinness, milk, and cream. Add bread cubes and let soak 10 minutes.
- Mix custard: Whisk eggs, brown sugar, vanilla, cinnamon, and salt. Fold into soaked bread mixture along with chocolate chips.
- Bake: Pour into prepared dish and bake 45–50 minutes until set and lightly crisp on top.
- Make whiskey cream: Whip cream with powdered sugar until soft peaks form. Fold in whiskey gently.
- Serve: Spoon warm bread pudding into bowls and top with whiskey cream.
Serving Suggestion
Serve warm with an extra drizzle of stout reduction or a dusting of cocoa powder for a dramatic finish.
