Autumn Ale Bread Pudding with White Chocolate & Salted Caramel Sauce is the fall dessert you’ll be craving all season long!
1/2 cup + 2 tsp. packed light brown sugar
1/2 cup granulated sugar
2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. ground ginger
4 large eggs
2 large egg yolks
2 large apples (any kind), peeled and sliced
1 stick salted butter
1 1/2 cups half & half
1 cup whole milk
1 tsp. vanilla extract
8 oz. of Woodstock Inn Brewery Autumn Ale
1 (16 oz.) loaf crusty french bread, cut into 1-inch cubes
For the Salted Caramel Sauce:
1 cup granulated sugar
1/4 cup + 2 tbsp. water
1/4 cup salted butter, diced into 1 tbsp. pieces
1/2 cup heavy cream
1/2 tsp. fine sea salt
1. Preheat oven to 350 degrees. In a mixing bowl whisk together brown sugar, granulated sugar, cinnamon, nutmeg, and ginger.
2. In a large saucepan, melt one stick of butter. Once butter is melted, add apples and 8 oz. of Autumn Ale. Allow apples to simmer until almost all of the liquid is reduced. ***Remove from heat and allow the apple mixture to COOL completely.***
3. In the mixing bowl with your brown sugar and spices, whisk in eggs and egg yolks. Stir in half & half, milk, vanilla, and cooled apples.
4. Place bread cubes in an extra large mixing bowl. Pour half & half mixture evenly over bread cubes then gently toss to coat. Let rest for 10 minutes.
5. Spoon mixture into a buttered 13X9 inch baking dish and lightly press down on the cubes to even it out. Bake in preheated oven until set; about 45-50 minutes.
To make the salted caramel sauce:
***This part goes quickly, so make sure you have gathered all of your ingredients and have them ready to add to the mixture as needed.***
1. In a heavy-bottomed 2-3 quart saucepan, heat sugar, salt, and water over medium-high heat, whisking constantly to dissolve sugar.
2. Once the mixture reaches a boil, stop whisking and allow the mixture to boil until it reaches a dark amber color, carefully swirling the pan occassionally (this will take time, so be patient!).
3. When you have reached the desired color, slowly whisk in the heavy cream, and add the butter in 1 piece at a time and continue whisking until smooth. If mixture is too thick, gradually add more heavy cream until desired consistency is reached.
Time for the good part!
Scoop some of the hot bread pudding into a dish, drizzle with your salted caramel sauce, top with whipped cream or vanilla ice cream, pair it with an ice cold Woodstock Inn Brewery Autumn Ale, and ENJOY!!!
Recipe by Arthur