To the uninitiated, bread has no business meddling with pudding. They both have their places and the thought of a tapioca sandwich is about as appetizing as pouring barleywine on your fruit loops. However, once you’ve tried the real thing, you won’t care what it’s called. Truth be told, there’s no better way to make use of stale bread, unless of course you’re one for feeding the birds.
There are many different recipes for bread pudding, using different breads, fruits, nuts, and spices but this recipe truly captures the flavors of the Holidays. If you’re looking for the perfect dessert pairing to enjoy along-side a glass of Two Tortugas Belgian Quad, give this a try. If you’re a bread pudding aficionado, check out this recipe by our Chefs Gunther & Corey in December’s West Coaster Magazine.
Two Tortugas Spiced Bread Pudding
1 16oz Loaf Challah Egg Bread
3 Cups Straus Family Organic Whole Milk
2 Cups White Baking Sugar
1/2 Cup Light Brown Sugar
8 Large Eggs
1 Tbs Pure Vanilla Extract
1 Tbs Cinnamon
1/2 Tsp Nutmeg
1/2 Tsp Powdered Ginger
1/4 Tsp Ground Cloves
1/4 Tsp Cayenne
1/2 Cup Dried Cherries
1/2 Cup Dried Black Currants
1/2 Cup Raisins
10 oz Two Tortugas Belgian Quad- for cooking
12 oz Two Tortugas Belgian Quad – for drinking
Day/Night Before: Place cubed bread in a large mixing bowl and leave out to stale overnight. In a medium-sized mixing bowl soak dried raisins, currants, and cherries in 10 ounces of Two Tortugas, cover, and refrigerate overnight. Pour the remaining 12oz of Two Torugas into a glass, sit down, put your feet up, and enjoy.
Step 1: Preheat oven to 350 degrees F, grease a 13″ x 9″ x 2” baking dish, and strain excess beer from beer-soaked fruit.
Step 2: Whisk milk, eggs, sugar, vanilla, and spices until well blended. Pour liquid over cubed bread, add beer-soaked fruit, gently mix by hand until well combined, and let rest for 25 minutes.
Step 3: Pour mixture into 13″ x 9″ x 2′ baking dish and bake at 350 degrees for 35-40 minutes, or until golden brown.
Step 4: Remove from oven and allow to cool. Serve with fresh whipped cream and candied walnuts or frost with vanilla butter cream.