STOUT BREAD PUDDING
This amazing recipe combines wonderfully malty and fruity stout with your classic old-fashioned English bread pudding. We’ve used Birkenhead Brewing Co. Rawene Coconut & Vanilla Oatmeal Stout to add another level of local flavour (brewed in Auckland).
Place bread in a bowl medium sized bowl and cover with half the stout and leave to soak overnight covered in the fridge.
The next day add the soaked bread to a medium-sized saucepan along with the milk, apple juice, vanilla, soft brown sugar and the remaining stout.
Cook over medium heat stirring occasionally until the bread becomes a thickened smooth porridge.
Remove the heat and add salt, butter, lemon zest & juice and mix to combine. Pre-heat oven 180c
Leave for 20 min to cool, before stirring in the mixed spice, nutmeg, orange zest, candied peel, sultanas, beaten egg and mix to combine.
Butter and line the base of a 200 x 200 x 60 baking tin. Spread the mixture into the prepared tin.
Bake in pre-heated oven for 1 ¼ hours or until golden brown.
When ready remove from oven and cool completely before serving.
400 g dark rye bread, weighed when crust is removed (disgard the crusts)
700ml dark Birkenhead Brewing Co. Rawene stout
125 ml milk
50 ml apple juice
1 Heilala vanilla pod, split and seeds scraped out
60 g soft brown sugar
80 g butter, plus extra for greasing
½ lemon, Zested and juiced
Pinch of salt
3 teaspoons Farro mixed spice
½ teaspoon freshly grated nutmeg
1 orange, zested
75g candid peel
200g golden sultanas
2 eggs, beaten