Serves 8 – 10 people
The first time I made this bread pudding was for the first ever farm dinner I did with Two Brothers Brewing Company. The malty caramel backbone of the Oh Brother! served as the inspiration for this desert.
What you need:
1 loaf stale sliced white bread
4 tablespoons (1/2 stick) butter
1/2 cup golden raisins
1 cup sugar
3 large eggs, beaten
2 cups milk
1/2 cup Belgian Tripel beer (La Fin du Monde, Tripel Karmeliet, etc)
2 tablespoons vanilla extract
1 teaspoon ground cinnamon
How to make it work:
Preheat oven to 350°F. Grease with butter 3-quart casserole dish.
Butter both sides of bread slices, place on tin foil, and put into oven. Toast slices on both sides.
Place raisins in bowl of hot water to plump. Cover, soak for 20 minutes, and drain.
Combine sugar, eggs, milk, vanilla extract, and cinnamon. Mix well.
Break up toasted bread, and put in casserole dish. Add drained raisins. Pour egg mixture over bread, and stir.
Bake 40 minutes. Serve hot or cold