Wednesday, November 20, 2013

Recipe: Stacey's Bread Pudding with Spiced Black Tuesday Sauce

The first winning recipe from our Holiday Cooking with Beer Recipe contest comes from Stacey Thompson. Her Bread Pudding with Spiced Black Tuesday Sauce is an indulgent holiday twist on a relatively simple holiday classic. We love the idea of having a "bread + liquid bread" dessert to top off an evening of gluttonous holiday dining.

Full recipe after the jump.

8 large eggs
3 1/2 cups whole milk
2 cups sugar
1 1/2 cups whipping cream
1 teaspoon vanilla extract
1 1-lb loaf of cinnamon challah or cinnamon raisin bread cut into 1 inch cubes
1 cup golden raisins


Plump raisins by placing them in a small sauce pan, covering them with Black Tuesday and heating for about 10 to 15 minutes. Drain and set aside.

Butter a 13" x 9" x 2" glass baking dish.

Whisk eggs in large bowl to blend. Add milk, sugar, cream and vanilla. Whisk to blend well. Stir in bread and raisins.

Pour mixture into prepared baking dish. Cover and refrigerate 2 hours.

Preheat oven to 350F. Bake pudding uncovered until puffed and gold, about 1 hour and 15 minutes. Cool slightly (pudding will fall).

Serve warm with Spiced Black Tuesday Sauce.

Spiced Black Tuesday Sauce

1 cup (packed) golden brown sugar
1/2 cup (1 stick) unsalted butter
1/2 cup whipping cream
2 tablespoons of Black Tuesday
3/4 teaspoon ground cinnamon


Stir brown sugar and butter in heavy medium saucepan over medium heat until melted and smooth, about 2 minutes.

Add cream, Black Tuesday and cinnamon and bring to simmer. Simmer until sauce thickens and is reduced to 1 1/2 cups, about 5 minutes.

Serve warm. Can be prepared 2 days ahead and refrigerated. Bring to simmer before serving.

Thanks Stacey! Tomorrow we're posting a bonus cooking blog with the "Honorable Mention" winner from our Holiday Cooking with Beer Recipe contest. 

Check out all four courses of our Holiday Cooking with Beer Recipe contest:

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