Ingredients
Scale
- butter (for greasing baking pan)
- 1 12 ounce bottle coffee porter or stout
- 1 cup heavy cream
- 3/4 cup brown sugar plus 1 tablespoon for sprinkling over top
- 1 1/4 cups dark chocolate (chopped (70%))
- 6 large eggs
- 1 teaspoon pure vanilla extract
- 1 teaspoon cinnamon
- pinch of sea salt
- 6 cups white sourdough bread into roughly 1-inch cubes
- Whipped cream (for serving)
Instructions
- Preheat the oven to 350F. Butter a baking dish large enough to accommodate the bread.
- Bring the porter/stout, cream, and ¾ cup sugar to a simmer in a medium saucepan, stirring until the sugar dissolves. Remove from the heat. Add ¾ cup chopped chocolate and whisk until melted and smooth. Set aside to cool.
- Whisk the eggs, vanilla, cinnamon and salt. Gradually whisk in the cooled chocolate mixture. Place the bread cubes in a large bowl and pour the custard on top. Let sit 30 minutes to allow bread to absorb the custard.
- Sprinkle the remaining 1/2 cup chopped chocolate in the bottom of the baking dish. Transfer the bread mixture into the baking dish. Sprinkle with the remaining 1 tablespoon of sugar on top.
- Bake until the custard thickens and the center is just set, about 40 minutes. Serve warm with whipped cream.
- Category: Baking, Chocolate, Dessert