Autumn’s Harvest: Pumpkin Ale-White Chocolate Bread Pudding


  • Custard
  • 3 c. whipping cream
  • 1 c. Cigar City Good Gourd Ale
  • 1/2 c. sugar
  • 10 oz. white chocolate--chopped
  • 2 whole eggs
  • 7 egg yolks
  • Pumpkin
  • 1 c. pureed pumpkin
  • 2 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ¼ tsp all spice
  • Bread
  • 24” Loaf of Italian, Puerto Rican or Cuban Bread
  • White Chocolate Sauce
  • 16 oz. white chocolate chips
  • ½ c. whipping cream
  • ½ c. Cigar City Good Gourd Ale


  1. Preheat oven to 350 degrees. Coat 13 x 9 casserole or baking dish with non-stick cooking spray. Cut bread into 1/2 -1 inch cubes.
  2. In a bowl, combine pumpkin and spices. Set aside.
  3. In a large sauce pan, combine cream, beer, and sugar. Bring to a boil, stirring frequently. Remove from heat and whisk in white chocolate. In a medium sized bowl, whisk together eggs & egg yolks. Stir in pumpkin mixture. Slowly pour cream mixture into eggs & pumpkin mixture, whisking constantly to temper. Line baking dish with one layer of bread cubes. Pour half of custard over bread. Top with another layer of bread cubes. Pour another 1/8 c. custard over bread. Using fingers, press bread to soak up custard. Add more custard as needed to soak bread.
  4. Cover with aluminum foil and bake for 20 minutes. Remove foil, increase temperature to 375 degrees and bake another 20-25 minutes or until puffed and lightly brown. Remove from oven and cool.
  5. Heat white chips and whipping cream over medium heat. Whisk until melted.
  6. Pour hot white chocolate cream over bread pudding just before serving. Sprinkle with cinnamon and freshly grated nutmeg.
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