Chef Kelsey Barnard Clark’s Yuengling Hershey Porter Chocolate Bread Pudding
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
Serve warm or at room temperature.
Chocolate Porter Hard Sauce
2 tbsp. all-purpose flour
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.