Bread Pudding with Belgian Beer
For extra flavor, plump the raisins in beer before using.
Serves: 8Hands-on: 30 minutesTotal: 1 hour 25 minutesDifficulty: Easy
- 2 oz. dried cherries
- 2½ cups Belgian white beer, divided
- 1 loaf French bread
- 2 cups light cream
- 4 large eggs, separated
- ¾ cup brown sugar
- 1 cup raisins
- 1 tsp. grated orange zest
- 2 Tbsp. confectioners’ sugar
- Preheat the oven to 350°. Grease a 6-cup baking dish or a deep-sided casserole dish.
- In a medium saucepan, heat the dried cherries with ½ cup beer over high heat. Lower the heat and simmer, covered, until the cherries are softened (10 to 15 minutes). Drain the cherries, reserving the liquid.
- Slice the loaf of bread into 1" pieces and place in a large mixing bowl. Stir in the cream, egg yolks, egg whites, and brown sugar. Add the remaining 2 cups beer, cherries, reserved liquid, raisins, and orange zest.
- Pour the mixture into the greased baking dish. Let the pudding stand for 15 minutes to allow the bread to soak up the custard.
- Bake for 45 minutes. Test for doneness by inserting a knife in the middle (if the knife comes out clean, the pudding has set). If the pudding is not ready, bake for up to 15 minutes more, covering the top with aluminum foil to prevent overbrowning. Lightly dust with the confectioners’ sugar before serving.