Belgian alesâ€™ yeasty spice and sweet fruit have wooed many to craft beer; the rest will become converts once they taste this heavenly bread pudding. A loaf of French makes a denser pudding; substitute brioche for a softer, sweeter texture. Alone, itâ€™s the perfect after-dinner beer-tasting companion; with the optional beer-cream sauce, itâ€™s a vice.
Makes: 12 servingsIngredients:
- FOR THE BREAD PUDDING
- 1 1-pound loaf French bread, cut into 1-inch cubes
- 11⁄4 cups sugar
- 3 large eggs
- 1 cup buttermilk
- 1 cup Belgian golden ale
- 2 teaspoons vanilla extract
- 1⁄2 teaspoon Vietnamese cinnamon
- FOR THE BEERâ€ˆCREAMâ€ˆSAUCE
- 1 cup heavy cream
- 1⁄4 cup whole milk
- 1⁄4 cup granulated sugar
- 1 tablespoon cornstarch
- 6 tablespoons Belgian golden ale
- dash of salt
- 1 tablespoon unsalted butter
1. MAKE THE PUDDING: Preheat the oven to 350 degrees F. Add the bread cubes in an even layer to a greased 9-by-13-inch baking dish.
2. In a large bowl, whisk together the sugar, eggs, buttermilk, beer, vanilla and
cinnamon. Pour the mixture over the bread.
3. Bake 40 minutes or until set. Serve warm or cold, with or without beer cream sauce (below).'
4. MAKE THE BEER CREAM SAUCE: In a saucepan over medium heat, combine the cream, milk and sugar.
5. Combine the cornstarch and beer in a small mixing bowl and whisk together. Pour the beer mixture into the cream and bring to a boil. Reduce heat to a simmer and stir occasionally until thickened and saucelike, about 5 minutes. Remove from heat and stir in the butter and salt. Serve warm, drizzled over the bread pudding, pie, pound cake or other desserts.
SERVE IT WITH: any Belgian beer: Stay simple with an abbey ale, or go big with a dubbel or tripel.