Sunday, March 15, 2020

The Dublin Special: Beer Bread Pudding

Yum
Once you've made that tasty, delicious load of Guinness beer bread... you'll probably want to make another batch, and turn it into this ^^


Last year, St. Patrick's Day came and went in Austin with nothing but a few local bars serving a corned beef special. Since it usually occurs in the middle of SXSW, Boston's favorite holiday (where the streets run green with dyed PBR) goes relatively unnoticed.



Who knows, maybe this year there will be more celebrations, in the wake of our big festival being cancelled...

This little holiday reminds me of Massachusetts, or my two trips to Ireland. It reminds me that I need to return to Europe someday...




This year, I have corned beef and potatoes waiting in the fridge, some Guinness at the ready, and this dessert on the table. Also, fun fact: Thanks to 23 and Me, I discovered my family IS actually a significant amount of Irish! So cool.


I love bread pudding. It's the nemesis of low carb diets for sure, but if you happen to make this for your St. Paddy's Day table and take a bite, I won't tell. It's so easy to make, and is so editable to whatever you want it to do. This pudding has all the flavors of Ireland's famous liquors: Guinness, Bailey's, and Jameson.

PS. Check out this awesome Buzzfeed list I made a few years back of the best St. Paddy's Day recipes that are NOT green! :)




For the Bread Pudding

  • 1 loaf Guinness Beer Bread
  • 3 large eggs
  • 1/2 cup sugar
  • 1/4 cup heavy cream
  • 1 heaping tbsp cocoa powder
  • 2 tbsp Irish Cream
  • For topping
  • 1/4 cup oats
  • 1/3 cup brown sugar (I used coconut sugar)
  • 1/2 stick of butter, melted

-Preheat oven to 350 degrees F. Butter a 9x9 baking dish, set aside.

-Cube the beer bread and set out to dry out a bit while you mix together the rest of the ingredients. Or, you can put them on a single layer and pop them in the oven while you prep.

-In a large bowl, whisk together the eggs, sugar, cocoa powder, cream, and Irish cream until well combined. Once beer bread is slightly hard to the touch, toss in the mixture until well-coated. Let sit 5 minutes.

-Prepare topping by mixing together until at a crumbly consistency. If the mixture is too wet, add more oats or a bit of flour. You want big crumbles of slightly moist crumbs.

-Pour bread mixture into baking dish, top with crumbles. Bake for 45 minutes, or until pudding is set. Finished pudding should be springy, not wet, when pressed with your finger or a spoon.

Whiskey Salted Caramel
  • 1 cup sugar
  • 1/2 stick of butter, cubed
  • 1/2 cup heavy cream
  • 1/2 tsp salt
  • 1 tbsp Irish whiskey
-In a heavy-bottomed saucepan, heat the sugar over high heat until caramel in color. Be careful not to burn!

-Carefully drop in cubes of butter, whisking until well combined. Once melted, SLOWLY pour in the cream.

-Reduce heat to medium, and cook for about 5 minutes, stirring occasionally, until mixture begins to foam.

-Remove from heat and stir in salt and whiskey. Let come to room temperature and pour into jar.

Guinness Chocolate Sauce
(adapted from AllRecipes.com)
  • 1 12oz bottle of Guinness
  • 1 cup sugar
  • 1/2 cup cocoa powder
  • 1/4 cup water
  • 1 tsp vanilla

-In a medium saucepan, heat the Guinness over medium-high heat. Boil until reduced by half, about 40 minutes, watching it carefully to prevent bubbling over.

-Add sugar, cocoa powder, water, and vanilla. Let come to a simmer, and stir frequently until mixture is thick, about 15 minutes. Cool to room temperature, and pour into jar.

Irish Cream Whipped Cream
  • 1 cup heavy whipping cream
  • 1/4 cup powdered sugar
  • 1 tbsp Irish Cream


-In a stand or hand mixer, whip cream and powdered sugar on high until stiff peaks form. Reduce speed to low, and mix in the Irish Cream until just blended.

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