Guinness Chocolate and Caramel Bread Pudding Bombs

I learned a couple of things from making this recipe.

First off, if your caramel turns out to be more of “decorating” caramel then a sauce, use it to your advantage.

Secondly, I need to focus on my photography more. Like making sure that i’m not taking lopsided.

 As long as we learn eventually I suppose, right?

 So to go along with the Oktoberfest theme here is yet another boozy recipe for you guys. And as most usual, I am using Guinness.

I know it’s not a German beer, but hey it’s European at least! And it goes oh so well with chocolate.

 And with that I will leave you all to your Monday. ACL kind of killed me this past weekend for today, so enjoy your days!

Guinness Chocolate and Caramel Bread Pudding Bombs

(Recipe adapted from Chuck Hughes)
Ingredients
 
1 1/2 cups Guinness, or preferred beer
1/2 cup heavy percent cream
1/2 cup plus 2 tablespoons sugar
1 1/4 cups semisweet chocolate chips
4 large eggs
2 teaspoons pure vanilla extract
4 cups French bread with crust, cut into 1-inch cubes
Caramel Sauce
1 1/2 cups sugar
1/3 cup water
1 1/4 cups heavy cream
1/2 teaspoon pure vanilla extract
 
Directions
 
Preheat oven to 325 degrees F.
Bring the Stout, cream, and 1/2 cup sugar, to a simmer in a medium saucepan, stirring until the sugar dissolves. Remove from the heat. Add 1 cup chocolate chips and whisk until melted and smooth. Set aside to cool.
Whisk the eggs and vanilla in large bowl to blend. Gradually whisk in the cooled chocolate mixture.
Add the bread cubes and the remaining chocolate chips to the custard, and toss to coat. Let sit to soak for about 1-1 1/2 hours. Using small ramekins, fill them up halfway with the pudding mixture, then lade in some of the caramel sauce, top with more pudding mixture. Repeat with as many ramekins as needed. Sprinkle the tops with more sugar.
Bake until the custard thickens and the center is just set, about 45-50 minutes.

For the Caramel

Combine sugar and water in a small saucepan. Cook over low heat for 5 to 10 minutes, until the sugar dissolves. Do not stir. Increase the heat to medium and boil uncovered until the sugar turns a warm chestnut brown (about 350 degrees F on a candy thermometer), about 5 to 7 minutes, gently swirling the pan to stir the mixture. Be careful – the mixture is extremely hot! Watch the mixture very carefully at the end, as it will go from caramel to burnt very quickly. Turn off the heat. Add in vanilla and 1/2 cup heavy cream to the mixture, careful it will splatter and bubble. Cook for an additional 2 minutes.

Using half of this mixture drizzle the caramel on sheets of wax paper to make the caramel decorations. Just use a spoon or fork and drizzle it into shapes, it will harden and you will be able to pick it up later.

With the remaining caramel, place back on the burner over low heat and add in additional 1/4-1/2 cup heavy cream until it remains more of a sauce.

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