Use up that day-old bread you have on your counter and make a decadent dessert by soaking it in porter beer, coffee and chocolate. This chocolate bread pudding topped with a dollop of whipped cream is a perfect dessert.
This is a recipe from way back that I’ve decided to revisit.
Any bread pudding fans out there?
The great thing about bread pudding is that it’s a way to prevent food waste, by utilizing leftover bread that might otherwise get tossed. Plus, it’s easy to prepare and delicious.
At a minimum, all you need to make bread pudding is some form of day-old bread (of course), eggs, sweetener of your choice, and a liquid for soaking the bread, typically, milk or cream. Bread pudding starts with a custard, that is, eggs whisked with milk or cream and thickened over low heat. Some recipes call for brioche, challah, pannetone, ordinary sandwich bread, and even croissants; some for sliced bread, others for cubed bread. Regardless of which bread you use or how you cut it, make sure you start with stale or fairly dry bread to allow for maximum absorption of the custard.
From there you can get as creative as you like.
I swapped out some of the heavy cream with a favorite Imperial Porter, cold-steeped with coffee and vanilla in bourbon and rye whiskey oak casks. I used two-day old sourdough bread for its tanginess (crust included, for added texture). I went with brown sugar for its complex, molasses notes; and a good amount of fruity, dark chocolate (70% cacao).
When the bread pudding comes out of the oven, the top layer is nice and golden and crispy, but underneath it’s smooth and custardy. I like it served warm, with a dollop of freshly whipped cream on top. Yum!
How to Make Porter, Coffee and Chocolate Bread Pudding
1. Prepare the pan
Preheat oven to 350°F (175°C). Grease a 9×13-inch (or similar size) baking dish with butter.
2. Make the custard
In a medium saucepan, combine the porter, coffee, cream, and ¾ cup brown sugar. Bring just to a simmer, stirring until the sugar dissolves. Remove from heat, add ¾ cup of the chopped chocolate, and whisk until melted. Let cool slightly.
3. Mix eggs
In a large bowl, whisk together the eggs, vanilla, cinnamon, and salt. Gradually whisk in the cooled chocolate mixture to make the custard base.
4. Soak the bread
Place the bread cubes in a large bowl. Pour the custard over the bread, toss gently, and let sit for 30 minutes, stirring once or twice, until the liquid is absorbed.
5. Assemble
Scatter the remaining ½ cup chopped chocolate over the bottom of the buttered baking dish. Add the soaked bread mixture on top and smooth out the surface. Sprinkle the top with the remaining 1 tablespoon brown sugar.
6. Bake
Bake for 40–45 minutes, or until the pudding is just set in the center and the top is slightly crisp. Let rest for 10 minutes before serving.
7. Serve
Serve warm with whipped cream, if desired.
Recipe Notes
Use a bold porter or stout—not a sweet one like milk stout—for a better balance.
Bread should be slightly stale for best absorption.
Strong coffee or espresso concentrate works best to hold up to the richness of the chocolate and beer.
FAQ – Porter, Coffee, and Chocolate Bread Pudding
Can I use decaf coffee?
Yes, as long as it’s strong. The flavor matters more than the caffeine.
Can I make it ahead?
Yes—bake, cool, and refrigerate. Reheat in a low oven or microwave to serve warm.
What’s the best bread to use?
Sturdy, unsweetened sourdough or country-style white bread works best. Avoid enriched or soft breads like brioche.
Is this bitter or sweet?
It leans toward bittersweet—less sugary than a traditional bread pudding. You can increase the sugar slightly if you want it sweeter.
Can I leave out the beer?
You can replace it with more coffee and cream, but it will lose that roasted malty depth.
Can I freeze it?
Yes. Wrap portions tightly and freeze for up to 1 month. Thaw and reheat before serving.
Porter, Coffee and Chocolate Bread Pudding
Total Time: 1 hour
Yield: Serves 8
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Description
This grown-up bread pudding is wonderfully packed with bittersweet flavors: dark chocolate, porter beer, strong coffee, and cinnamon. It’s baked until just set, with a scattering of chopped chocolate tucked underneath and on top.
Ingredients
Butter, for greasing baking dish
1 cup strong brewed coffee (or cold brew concentrate)
1 (12 oz) bottle porter or stout
1 1/4 cups heavy cream
3/4 cup brown sugar, plus 1 tablespoon for topping
1 1/4 cups dark chocolate (70%), chopped, divided
6 large eggs
1 teaspoon pure vanilla extract
1 teaspoon ground cinnamon
Pinch of sea salt
6 cups white sourdough bread, cut into 1-inch cubes (preferably 1-2 days old)
Whipped cream, for serving (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease a medium-large baking dish (9×13-inch or equivalent).
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In a medium saucepan, combine porter, coffee, cream, and ¾ cup brown sugar. Bring just to a simmer over medium heat, stirring to dissolve the sugar.
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Remove from heat and stir in ¾ cup of the chopped chocolate, whisking until fully melted. Let cool slightly.
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In a large bowl, whisk eggs, vanilla, cinnamon, and salt. Gradually whisk in the cooled chocolate–porter mixture to form the custard base.
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Place bread cubes in a large mixing bowl. Pour the custard over the bread, stir gently to coat, and let soak for 30 minutes, stirring once halfway through to ensure even absorption.
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Scatter the remaining ½ cup chopped chocolate into the bottom of the greased baking dish. Pour the soaked bread mixture into the pan and smooth out the top.
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Sprinkle with the remaining 1 tablespoon brown sugar.
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Bake for 40–45 minutes, or until the top is set and slightly crisp, but the center is still custardy.
-
Let rest for 10 minutes before serving. Serve warm with whipped cream, if desired.
Notes
Use a bold porter or stout—not a sweet one like milk stout—for a better balance.
Bread should be slightly stale for best absorption.
Strong coffee or espresso concentrate works best to hold up to the richness of the chocolate and beer.
- Prep Time: 15 min
- Cook Time: 45 min
Category: Baking, Chocolate, Dessert
Nutrition
- Serving Size: 1 slice
- Calories: 385
- Sugar: 24g
- Sodium: 180mg
- Fat: 21g
- Saturated Fat: 11g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 135mg
If you liked this, you are going to love these favorite pudding recipes:
A Bite of Britain: Sugared Plum Pudding
Bread Pudding with Whiskey Infused Chantilly Cream
White Chocolate Caramel Pudding Cups
Medieval Arroz Con Leche: Ancient Spanish Rice Pudding
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