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September 21, 2021

Caramel Honey Pumpkin Beer Bread Pudding

Recipe

Prep Time: 15 – 25 minutes

Cook Time: 1hr 50 minutes – 2 hr 30 minutes

Serves: 10 Serving

 

Loaf Ingredients:

 

3 ½ Cups of Whole Almond Flour – Avafina Organics

2 Tsp Baking Powder

2 Tsp Pink Himalayan Salt – Avafina Organics

1 Cups Sugar

¼ Cinnamon Honey – BC Buzz Honey

2/3 Cup Beer at Room Temperature – Ravens Beer Dry Irish Stout

4 Large Eggs – McGillvary Creek Farms

1 Cup Olive Oil – All of Oils Savoury Butter

450 ML Pumpkin Puree

1 Tsp Pumpkin Pie Spice

 

Pudding Ingredients:

 

2 Tbsp Butter

4 Large Eggs – McGillvary Creek Farms

2 Cups Water Buffalo Milk – Goats Pride Dairy

1 ½ Heavy Cream

½ Cup Sugar

¼ Tsp Pink Himalayan Salt – Avafina Organics

1 Tbsp Brown Sugar

Cashew Caramel Sauce – Koop Foods

 

Directions

 

STEP 1

 

Preheat oven to 350 degrees. Lightly grease loaf pans and set them aside.

 

STEP 2

 

In a large mixing bowl, add sugar, vegetable oil, honey and beer and using an electric mixer, blend on medium speed until well combined.

 

STEP 3

 

Add one egg at a time, beating on medium speed until combined, then reduce to low speed. Carefully add pumpkin puree and combine, then turn off the mixer.

 

STEP 4 

 

In a large mixing bowl, sift flour, salt, baking powder and pumpkin spice until combine. Carefully add to wet mixture and blend on low speed until mixed.

 

STEP 5

 

Divide batter between the two loaf pans and bake for 55 minutes to 1 hour and 10 minutes or until toothpick comes out clean. Once you reach 45 minutes, add an aluminum foil tent to prevent over-browning.

 

STEP 6

 

Carefully remove from oven and place loaf pans on a cooling wire rack for 10 minutes. Gently remove from pan and let cool for 20 minutes before continuing. Slice one loaf into 1-inch cubes and set aside.

 

STEP 7

 

As the bread is cooling, set the oven to 350 to continue.

 

STEP 8

 

In a large mixing bowl, whisk eggs together until combine. Next, add sugar, salt and pumpkin pie spice and whisk until well combined.

 

STEP 9

 

Using an electric mixer on medium speed, carefully add milk and heavy cream to the egg mixture and blend until well combined.

 

STEP 10

 

Carefully add cubed bread to the mixture and gently stir to coat evenly. Let stand for 15 minutes.

 

STEP 11 

 

Place bread mixture onto a baking dish and spread evenly. Sprinkle some brown sugar to caramelize while baking. Bake for 1 hour to 1hr and 15 minutes or until the center is set. Once you reach 45 minutes, add an aluminum foil tent to prevent over-browning.

 

STEP 12

 

Remove from oven and let cool for 15 minutes.

 

STEP 13

 

Using a glass dessert dish or even a large wine glass, carefully drizzle and swirl the caramel sauce around the edges. Next, scoop bread pudding into the glass and drizzle with caramel sauce—layer for the ultra delectable taste of fall heaven. Serve warm with whip cream on top!

 

Recipe Notes: 

 

This recipe creates two loaves, one for the bread pudding and caramel sauce, while the other is used as a treat with cream cheese or even just plain salted butter. 

With the added beer, it tames the sweetness, which makes this a perfect every-night dessert! Perfectly moist and not too sweet, this pairs best with an elegant, rich lager for dessert. For those who treat themselves with dessert for breakfast, a rich Sumatra cup of coffee will subtlety take the sweetness away and leave a light spice taste behind. Enjoy this seasonal treat!

 


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