DuClaw sent me some beer to sample and compensated me for this post. All enjoyment and opinions are my own.
It’s no secret that I’m a fan of craft beer and a huge supporter of the DC area craft beer scene. We host a few beer oriented parties each year: a beer and food pairing dinner where I usually use beer as an ingredient in each course and a holiday beer tasting where we taste as many seasonal beers as I can get my hands on.
As you can guess, I was pretty excited to get my hands on DuClaw’s 31 and 62. DuClaw Brewing Company is a leading craft brewery founded in 1996, and is based in Baltimore, Maryland. I love their company motto: “craft be cherished, rules be damned.” Since 1996, they’ve grown from a small brewpub to a brewery producing just over 25,000 barrels per year. DuClaw Brewing Co. has released more than 65 brews, including Sweet Baby Jesus, a chocolate peanut butter porter that I LOVE!
I’m not a huge pumpkin beer fan in general, but I’m always searching for my new favorite beer and I really enjoyed both the 31 and 62.
31 is a pumpkin spiced lager with a lovely amount of cinnamon and nutmeg in the mix. Coming in at 5.7% alcohol, it’s a tasty beer to enjoy on a fall day.
62, on the other hand, is an intense Imperial Pumpkin Ale that clocks in at 8.2% alcohol. It’s a perfect mix of cinnamon, nutmeg, cloves, and hops. Anyone who knows me would likely guess correctly that this is a new fall favorite for me.
Since Hurricane Joaquin decided to join us this weekend, it was the perfect weekend to heat up my kitchen with a little baking. I was feeling the need for some comfort food, so when a friend mentioned bread pudding and gave me the basic recipe idea, I jumped all over it. As much as I hated not getting to drink all.the.beers, I gave up two of the amazing 62’s for “research” purposes and actually came up with two successful, but quite different, bread pudding recipes.
Today I’m sharing recipe #1.
- 3 generous cups day-old challah bread, torn or cut into about 1″ pieces
- 2.5 cups donuts, broken or cut into 1″ pieces (I used glazed cake donuts)
- 1 (14 oz.) can sweetened condensed milk
- 4 eggs
- 1 cup DuClaw 62 Imperial Pumpkin Ale
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- HEAT oven to 350ºF.
- Butter 13 x 9-inch baking dish.
- Combine donuts and challah in a large bowl
- Combine sweetened condensed milk, eggs, beer, and spices in a separate bowl and whisk until mixed well.
- Pour mixture over bread and mix gently until all bread is covered.
- Let stand a few minutes to let liquids absorb.
- Pour bread mixture into pan.
- Bake 45 to 50 minutes or until knife inserted in center comes out clean.