Skip the fruitcake and go for the bread pudding. This decadent dessert combines a rich bread pudding with dark chocolate, bitter orange, and Celebration IPA—need we say more?
INGREDIENTS
10 cups Stale Bread (Italian or Brioche), cut into 1-inch cubes
3 Eggs
1 Egg Yolk
½ cup Sugar
¼ tsp Salt
1 tsp Cinnamon
Zest of 1 Orange
1¼ cups Milk
1¼ cups Heavy Cream
½ cup Celebration IPA
½ cup Dark Chocolate Chips (50%-60% cacao)
½ cup Orange Marmalade
8 scoops Vanilla Ice Cream
INSTRUCTIONS
Whisk together eggs, one egg yolk, sugar, salt, and cinnamon in a large bowl.
Add heavy cream, milk, celebration, zest of 1 orange, and orange marmalade to the egg and sugar mixture. Whisk everything together to combine.
Reserve two cups of cubed bread. Stir remaining cubed bread into milk and egg mixture. Stir in chopped chocolate. Gently stir until everything is combined. Let the bread sit in the liquid for 20 minutes.
Place mixture into sprayed 8X8 dish.
Place the remaining 2 cups of bread on top of the mixture and push down slightly to make sure all bread is soaked.
Place 2 tablespoons of sliced butter sporadically over bread pudding.
Bake at 300°F for 30-40 minutes until the custard is set and registers 180 degrees.
Notes
One- or two-day old bread is best. If using fresh bread, cube bread and then toast in a 250°F oven for 10 minutes until bread is crispy but not completely brown.
Recipe can be doubled to go into a 9 X 13 casserole dish. Bake time will go up by about 10 minutes.
10 cups of bread is a little less than a 1-pound loaf of bread from the grocery store.
