Satisfy Your Sweet Tooth While Celebrating St. Patrick’s Day With This Beer Bread Pudding
When you think of St. Patrick’s Day foods, you probably think of the following — corned beef and cabbage, Irish soda bread, and of course beer. We are here to introduce you to our new St. Patrick’s Day dessert dish — beer bread pudding with an Irish cream caramel. Yes — this is a dessert with beer and Irish liqueur. Trust us: You and your St. Paddy’s day guests won’t be able to say no to this dish. We say you can serve this as a dessert or a special sweet treat on St. Paddy’s Day morning :)
- 3 cups all-purpose flour
- 1 Tablespoon baking powder
- 1 teaspoon salt
- 1/4 cup honey
- 1 bottle Guinness beer
- 4 Tablespoons melted butter
- In a large bowl, whisk together the flour, baking powder, and salt.
- Heat up the honey in the microwave and then pour into the dry mixture. Slowly pour the beer. Mix the ingredients together until they come together to form a loaf.
- Pour half of the melted butter into the bottom of the loaf pan, add the dough to the pan, and then brush the rest of the butter around evenly on top of the bread.
- Bake for 40-50 minutes in a 350 degree Fahrenheit oven.
Add all of the dry ingredients together and then stir. Pour the beer and honey into the dry ingredients and stir until combined. Pour half of the butter on the bottom of the bread pan, add the dough, and top off with the rest of the butter. Cook in a 350 degree Fahrenheit oven for 40 minutes or until a toothpick comes out clean.
Irish Cream Caramel Sauce
- 1 1/2 cups granulated sugar
- 2/3 cup water
- 1/4 cup butter
- 4 Tablespoons of cream cheese
- 1/4 cup Irish Cream Liqueur
- 1/4 cup milk
- Combine sugar and water in a pan over medium heat.
- Stir until the sugar completely dissolves. Once dissolved, turn the burner to simmer and let the mixture sit for 15 minutes.
- Remove from heat and carefully whisk in the butter and cream cheese. Then stir in whiskey and milk.
Add the sugar and water into a pan and let it dissolve over medium heat. Turn the stove to a simmer and let the sugar mixture sit for 15 minutes. Remove the mixture from the heat and then whisk in the butter and cream cheese. Once they are dissolved, add in the milk and Irish cream. Set aside.
Beer Bread Pudding
- 1/3 cup heavy cream
- 1/2 cup granulated sugar
- 1/2 Tablespoon vanilla extract
- 3/4 cup evaporated milk
- 1/3 cup Irish Whiskey Caramel Sauce
- loaf of beer bread cut into 1/2-inch cubes
- 1/2 cup raisins
- Add the condensed milk, Irish caramel sauce, sugar, egg, heavy cream, and vanilla extract into a large bowl. Whisk together.
- Add bread cubes in a greased casserole dish. Pour liquid mixture all over the bread. Toss so all the bread is coated.
- Cover and place in the fridge for 30 minutes.
- Sprinkle with raisins and then cook for 35 minutes in a 350 degree Fahrenheit oven.
- Serve warm with more caramel-whiskey sauce.
Mix all the wet ingredients together and whisk until combined. Grease a casserole dish, add the bread cubes, and then pour the wet mixture on top. Toss the bread cubes until they are all covered and then set the casserole dish in the refrigerator for 30 minutes. Sprinkle with raisins and then cook in a 350 degree Fahrenheit oven for 35 minutes.
Top off the bread pudding with more caramel sauce. Get ready to dig into this ooey goodness.
If I’m Irish, does that mean that I can eat this bread pudding every day?
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DIY Production and Styling: Kelly Bryden
Photography: Brittany Griffin
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