Stephen and Chef Matt were featured on Fox 2 Detroit’s Morning Show to talk about Batch and some of Matt’s amazing food. He even shared Batch’s Toffee Bread Pudding recipe. See the full story here →
Here’s The Recipe:
Dave’s Sweet Tooth Peanut Butter Toffee Bread Pudding
2 qt. heavy cream
1 qt. whole milk
4 1/2 c. sugar
2 tbsp vanilla
1 1/2 lb. cubed day old bread
2 lbs. Dave’s Sweet Tooth peanut butter toffee /blended up into small pieces
Combine the heavy cream, whole milk, eggs, sugar and vanilla and whisk until all the sugar is dissolved.
Place cubed bread in a large shallow baking dish and pour liquid mixture over the top. Pressing down on the bread so it is evenly absorbing the liquid.
Let this sit overnight in the refrigerator, covered.
The next day…preheat oven to 325 degrees.
Uncover the bread pudding and evenly top it with the toffee. Making sure it covers the entire top of the soaking bread…pressing down again.
Cover the pan with plastic wrap first, the foil on top of that.
Bake low and slow for about an hour and 15 minutes. Until the middle of the pudding is set.
Imperial Stout Chocolate Ganache Topping
1lb. milk chocolate..can be chocolate chips
2c. heavy cream
2oz. of Imperial Stout, or your favorite Stout!
Put chocolate chips in a bowl atleast to room temperature, you can even microwave it for 20 seconds just to warm them and start melting.
Bring the cream to a simmer almost a boil…
Pour the cream over the chocolate and whisk until smooth.
Then finish by whisking in the stout!
The Ganache will harden when cooled. Heat up slowly before drizzling on top of the Bread Pudding..or whatever else you decide to top it with! Enjoy!
*This recipe will make about 20 servings at the brewery….It can be scaled down or cut in 1/2 for baking at home!