Chef Kelsey Barnard Clark’s Yuengling Hershey Porter Chocolate Bread Pudding
4 eggs
6 egg yolks
¼ cup Hershey’s cocoa powder
1 tsp. salt
1 cup milk
2 cups Yuengling Hershey’s Chocolate Porter
2 cups heavy cream
1 cup sugar
1 cup pecans, chopped (optional)
1 cup Hershey’s semi-sweet chocolate chips
16 cups ½ inch cubed bread, half brioche half French bread
Pre heat oven to 350 degrees.
In a large mixing bowl whisk together eggs, yolks, cocoa powder, salt until smooth. Add milk, beer, cream and sugar.
– Toss bread, chocolate and nuts in custard mix and let sit for 15 minutes at room temp.
– Butter a 3-quart casserole dish and fill it with bread mix.
– Bake for 30 to 45 minutes, uncovered, or until custard is set but still a little wobbly and edges of bread have browned. Drizzle with Chocolate Hard Sauce – recipe below
Serve warm or at room temperature.
Serve warm or at room temperature.
Chocolate Porter Hard Sauce
1 cup sugar
2 tbsp. all-purpose flour
2 tbsp. all-purpose flour
¼ tsp. ground nutmeg
1 cup Yuengling Hershey’s Chocolate Porter beer
2 tbsp. butter
1 tsp. vanilla extract
¼ tsp. salt
In a small saucepan, whisk together sugar, flour, nutmeg, and beer until smooth. Bring to a boil then cook and whisk for 2 minutes or until thickened. Remove from heat and stir in butter, vanilla and salt. Drizzle over baked bread pudding.
