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Double-Chocolate-Stout Bread Pudding with Barley Malt Caramel Sauce, from the Horse & Plow, Kohler, WI

If you're going to operate a cozy pub called the Horse & Plow in Kohler, Wisconsin, it behooves you to offer sustenance of an endearing, almost Hobbit-like quality--with some stout to go with. This dessert, puts the stout right in. Complements of the skilled pastry team that fills the kitchens of the American Club Resort's various restaurants with can't-say-no-to-that desserts, this is one Frodo or any other Shire-ling would eagerly consume. -Monica Kass Rogers

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Makes 8 to 10 servings

For the bread pudding:

3 cups milk
5 large eggs plus one large egg yolk
3/4 cup sugar
2 tsp vanilla
1/2 cup heavy cream
2 oz unsweetened chocolate, finely chopped
12 ounces Young's Double-Chocolate Stout (or, 1, 12-oz bottle of your favorite stout) brought to a boil and then simmered until the liquid reduces to equal ¼ cup
5 heaping cups cubed white bread crusts, croissants, danish or challah bread

For the barley-malt caramel:

1 cup sugar
2 cups heavy whipping cream
2 Tbsp barley malt syrup

Instructions

Make the bread pudding: In a medium saucepan, heat milk until scalded. (180 degrees) Set aside. In a large bowl, beat eggs, egg yolks and sugar vigorously for 30 seconds. Add vanilla. Slowly add hot milk to egg mixture, beating slowly at the same time. Bring the heavy cream just to a boil. Add the finely chopped unsweetened chocolate and allow to melt. Stir in a small whirlpool-like motion until all thickens together and emulsifies. Add this mixture to the already-made liquid custard and stir to incorporate. Add the reduced stout and stir to incorporate.
Cut bread into small cubes and place in a 1 to 1 ½-quart glass baking dish. Pour the chocolate custard mixture over the bread cubes and mix to help the cubes absorb the liquid. Place the baking dish in a larger diameter pan. At this point, I place the larger pan on the oven rack and roll the rack out: Pour hot water into the larger pan, being careful not to slosh into the custard, until water comes 2/3rds of the way up the outside edges of the custard pan. Carefully roll the rack into the oven. Close the oven and bake at 350 for 45 minutes or until the pudding is firm.
While the pudding is baking, make the caramel sauce: Put the sugar in a deep pan. Stir constantly on medium high heat until sugar liquefies and turns mahogany brown. Immediately add the heavy cream and stir until all of the sugar is dissolved: Note: the cream will boil up, and the sugar will harden for a minute. Keep stirring—the sugar will melt again. Remove caramel from the heat to cool slightly. Mix in the barley malt syrup. Serve the pudding warm with vanilla ice cream or whipped cream and a drizzle of barley malt caramel.

You might think that the inclusion of stout and barley malt in this recipe would add a bitter note to the pudding. Not so! Instead, the stout gives the chocolate a more-intensely chocolate backbone. And the barley malt adds nuance to the creamy caramel. --Monica Kass Rogers

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