Name: White and Dark Chocolate Bread Pudding with Irish Cream Sauce
Beer Pairing: Raftman by Unibroue
Sooo… I’m running super far behind on this blarg. Which really doesn’t make sense, because it’s not like I’m overwhelmed with stuff to do otherwise. Unless you count hours of browsing Reddit and attending random events like a Lego Convention. Or hours of drinking (nursing a single) beer and performing surprisingly poorly at Thursday night trivia. Anyways, someday I will post in a more timely manner*.**
This post is another awesome example of people hearing about my interest in bread pudding and deciding to bake bread pudding for me out of the goodness of their heart. As with my previous post, I’m guessing on the exact recipe used, but I believe this recipe for White and Dark Chocolate Bread Pudding with Irish Cream Sauce from Epicurious (also listed all the way at the bottom) is very close to what the baker (Sean’s sister Megan) made. I’m also using her wonderful photo, because mine was.. um… terrible.
While I’m a fan of a traditional bread pudding, I also really love a modern take on the dish. The combination of white and dark chocolate in this version provides a wonderful, creamy base for the bread and custard, and melts right into the mixture while baking. The result is a moist pudding oozing with chocolate and just the right amount of crisp on the edges. The addition of the Irish cream sauce when serving right out of the oven provides the perfect lightness and contrasting flavor to the chocolate.
So, yeah, I’m obsessed with chocolate and could eat this stuff all day long. In conclusion, I had a huge chunk of leftover bread pudding the next day for dinner and do NOT regret it at all.
* This will never happen
** DO THE STARS GO BEFORE OR AFTER THE PUNCTUATION HELPPPPPP I’m too lazy to google this
Beer Review by Sean
Unibroue is one of my favorite breweries that specializes in Belgium-styled ales, such as Raftman, which is a Belgium pale ale that I had never had before. This beer was poured out of a 750ml corked bottle, into the proper tulip glass for this style. There is some debate on whether you should pour the bottom of the yeast into the beer that you drink – I decided to pour the yeast into this one. I am not sure if that was a good decision.
When viewing the beer, it was very cloudy, with lots of visible carbonation. The color reminded me of light tanned leather and it had a strong, creamy head. It had an aroma of fruity esters, alcohol, and yeast. The alcohol smell caught me by surprise, because it is only listed at 5.5% ABV. When I took my first sip, the high carbonation was the first thing that stuck me. Other than that, the beer seemed very bland. There was very little bitterness, not much malt, and it tasted very grassy. There was a faint banana flavor and, as Emily can attest to, I hate the taste of “gross fake banana.” Luckily, the banana flavors were not too strong (I even made a note that said ‘unoffensive’).
Overall, I was very disappointed by this beer. I hold Unibroue to a very high standard, and this just didn’t seem to reach it. It’s passable, and I would never say no to someone serving it, but I don’t think I would buy it again when there are so many other better offerings from this brewery.
Recipe: White and Dark Chocolate Bread Pudding with Irish Cream Sauce
- 2 cups whipping cream
- 6 tablespoons Irish cream liqueur
- 1/4 cup sugar
- 1/2 teaspoon vanilla extract
- 2 teaspoons cornstarch
- 2 teaspoons water
- 14 cups 3/4-inch cubes French bread with crust (about 12 ounces)
- 6 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
- 6 ounces imported white chocolate, chopped
- 4 large eggs
- 1/2 cup plus 4 tablespoons sugar
- 2 teaspoons vanilla extract
- 2 cups whipping cream
- 1/2 cup whole milk
- Nonstick vegetable oil spray
Bring cream, liqueur, sugar, and vanilla to boil in heavy medium saucepan over medium-high heat, stirring frequently. Mix cornstarch and 2 teaspoons water in small bowl to blend; whisk into cream mixture. Boil until sauce thickens, stirring constantly, about 3 minutes. Cool, then cover and refrigerate until cold, about 2 hours. (Can be made 3 days ahead. Keep refrigerated.)
For bread pudding:
Combine bread, chocolate, and white chocolate in large bowl; toss to blend. Using electric mixer, beat eggs, 1/2 cup plus 2 tablespoons sugar, and vanilla in another large bowl to blend. Gradually beat in 1 1/2 cups cream and milk. Add cream mixture to bread mixture; stir to combine. Let stand 30 minutes.
Preheat oven to 350°F. Spray 13x9x2-inch glass baking dish with nonstick spray. Transfer bread mixture to prepared dish, spreading evenly. Drizzle with remaining 1/2 cup cream. Sprinkle with remaining 2 tablespoons sugar. Bake pudding until edges are golden and custard is set in center, about 1 hour. Cool pudding slightly.
Drizzle bread pudding with sauce and serve warm.