Below you will find a very unique beer pairing recipe courtesy of Karl Strauss Brewing Company. Executive Chef Gunther Emathinger and R&D Coordinator Corey Rapp created an amazing bread pudding with drunken raisins and caramel sauce recipe just for the December/January “Plates & Pints” column by Brandon Hernandez, but it’s just too good — trust me — to not post as the perfect Thanksgiving dessert idea. Pair with Karl Strauss Two Tortugas.
Bread Pudding with Drunken Raisins and Caramel Sauce
Yield: 6 servings
6 extra large eggs
4 oz granulated sugar
1 Tbsp vanilla extract
½ Tbsp ground cinnamon
zest of ½ a lemon
1 cup cream
1 quart whole milk
1 lb day-old brioche, cut into ½-inch cubes
3 oz dried apricot, diced ½-inch thick
3 ounces black mission figs, diced ½-inch thick
3 Tbsp unsalted butter
½ cup, plus 1 Tbsp Nutella
2½ cups Caramel Sauce (recipe follows)
Drunken Raisins (recipe follows) to garnish
In a large bowl, whisk together the eggs, sugar, vanilla, cinnamon and lemon zest. In a large saucepan, bring the milk and cream to a slow boil. Slowly add the milk mixture, a ladleful at a time to the egg mixture, whisking constantly. Place the brioche and dried fruits in a separate large bowl and strain the egg mixture into it. Let stand for 15 minutes, being sure to push the bread into the mixture 3 to 4 times over that span so that the custard is completely soaked up by the bread.
Preheat oven to 350º F. Butter the sides and bottom of 6 ramekins. Spoon equal parts of the bread pudding mixture into the ramekins. Fill a shallow baking dish with about a half an inch of water. Place the ramekins in the dish and transfer to the oven. Bake for 45 minutes or until the bread pudding is set. Remove from the oven and let cool to room temperature.
Using a spoon, scoop a 1-inch deep and 1-inch wide hole out of the top center of the bread pudding. Fill the cavity with 1½ tablespoons of Nutella. Unmold the bread pudding from the ramekin. Before serving, heat the bread pudding in a microwave for 30 to 35 seconds. To serve, place the bread pudding in the center of a plate, pour caramel sauce over and around the pudding, garnish with raisins and dust with confectioner’s sugar.
Yield: ¾ to 1 cup
3 oz golden raisins
3 oz raisins
4 oz Karl Strauss Two Tortugas
Combine the raisins in a small bowl and cover with the beer. Refrigerate for at least 4 hours. Remove from the refrigerator and drain, reserving the liquid. Serve.
Yield: 2½ cups
2½ cups granulated sugar
½ cup water
3/4 cup cream
Karl Strauss Two Tortugas Belgian Quad (reserved from Drunken Raisins recipe above), plus enough to equal ½ cup
1 tsp vanilla extract
4 oz unsalted butter
Combine the sugar and water in a large heavy saucepan. Cook over medium heat, stirring often until the sugar dissolves. Bring to a gentle boil, stop stirring, and cook until the mixture turns a deep amber color. Gradually add the beer and cream (the sauce will bubble vigorously). Stir in the butter until it is completely incorporated. Remove from heat and stir in the vanilla. Serve immediately.
—Recipes courtesy of Karl Strauss Brewing Company