Today a special, and rather indulgent, treat. I wanted to make something sweet that you could enjoy over the weekend and I immediately thought of Potato Chip Cookies (coupled with a Guinness glaze) - insane right? Well after a quick Google search, I found this recipe and really didn't feel like it could be outdone. Well, maybe with a Guinness glaze.
So another idea struck - which I didn't bother Googling so I hope it's at least not too overdone - but it's what I wanted to eat this weekend - and that was enough. We love bread puddings around here (like this breakfast one from Bubby's) and I've made a Chocolate Bread Pudding with homemade Challah for years. So how do we give it a little Irish twist? We add Guinness of course - and substitute potato bread for the Challah. The potato bread gives the dessert surprising depth (and normally - loving to make bread - I would have made my own, but as you can see from the lack of new posts, it's been crazy in these parts) and the Guinness adds a delightful bitter bite to the chocolate.
DARK CHOCOLATE POTATO BREAD PUDDING WITH GUINNESS GLAZE
1 loaf of potato bread (torn into rough pieces)
14 oz. dark chocolate (chopped)
1 c. heavy cream
1 c. half + half
1 c. Guinness
4 egg yolks
1/2 c. sugar
Preheat oven to 350F.
Place your bread in a large bowl and set aside. Place the chopped chocolate in a large bowl and that set aside as well.
In a medium sized, heavy saucepot, combine the heavy cream, half + half and Guinness. Bring to a gentle boil. Meanwhile, in another bowl, whisk together eggs, egg yolks and sugar.
Once the heavy cream mixture just comes to a boil, pour it over the chocolate and stir until the chocolate is fully incorporated into the cream. Then slowly - about a cup at a time - add the chocolate/cream mixture to the sugar and eggs. If you add it too fast you are at risk of scrambling your eggs - not good.
Once both mixtures are completely combined, pour it over your bread and toss with a large spoon to saturate all of the bread pieces. Transfer to a prepared 9x13 baking dish and let sit and soak for 15 minutes.
Place in the oven and bake for 35-45 minutes or until knife inserted into the middle comes out clean.
For the glaze combine...
1/2 c. Guinness
1/2 c. sugar
4 T. butter
... over medium heat and stir until the glaze begins to thicken slightly. Pour over the baked bread pudding and let soak in for 15-20 minutes. Cut and enjoy!
And if you've heard enough of my Irish folk music... here's something a little harder... with a little sugar sprinkled in!
Barroom Hero : Dropkick Murphys
Whiskey Makes Me Crazy : The Tossers
Drunken Lullabies : Flogging Molly
Wild Cats of Kilkenny : The Pogues
Whiskey In The Jar : Thin Lizzy
King of the Fairies : Horslips
Zombie : The Cranberries
Sunday Bloody Sunday : U2
If I Should Fall From Grace With God : The Pogues
Finnegan's Wake : Dropkick Murphys
Warriors : Flatfoot 56
A Fine Lass You Are : The Tossers
Banshee : Young Dubliners
p.s. Registration for our Instant Love Retreats in Marrkech, Morocco is now open - want to join us?