The Dregs: Kasteel Bier Bread Pudding


Although my counterpart does not believe that a bottle should be left unmanned until empty (Peishan has a strict No Booze Left Behind policy), I often find my fridge occupied by opened unempty bottles that tend to linger. Alas, my fridge door as well as the distant cold reaches of the back of the fridge has become alcohol limbo, where bottles are not quite empty enough to toss, but grow too old to drink. So I’ve decided to cook away one by one my forgotten bottles. To finish off an old bottle of sweet brown beer, I made a rich bread pudding that tasted a little bit of beer and with the nutmeg it had a great eggnog quality to it. Mmmmm….tasty, one bottle down…


Leftover Beer Bread Pudding

4 eggs

8-10 slices of bread (enough to soak up the wet ingredients)

1 pint of half and half

1/2-2/3 cup of brown beer (or any other dark sweeter beer, Young’s Chocolate Stout, Milk Stouts)

1/4 cup of brown sugar

1/4 cup of white sugar (you can add a little less if beer is really sweet)

1/4 teaspoon nutmeg

1/2 teaspoon salt

1. Combine wet ingredients


2. Cut up bread into inch cubes/squares

3. Mix wet mixture with bread crumbs

4. Pour into baking dish (13×8″ pan, 2 quart souffle, whatever fits…I used three oven proof pots)


5. Bake until firm in the middle and the fork comes out clean at 350 degrees for 30-45 minutes


2 responses to “The Dregs: Kasteel Bier Bread Pudding

  1. mmm, looks good.

    and you know, i dont REALLY have a strict no alky left behind policy… i have about four bottles of leftover wine in my fridge…… a travesty i know. ahhhh. but i’m keeping them for special occasions like the one you have. wanna come over sometime to help me cook? 🙂

  2. What!? Leftover bottles in YOUR fridge…I would love to cook some of that away with you. 😉

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