Grilled Butterscotch Bread Pudding with Guinness Ice Cream

Source: The Grill at the Fairmont Scottsdale Princess Resort, Scottsdale, Arizona

1 loaf plain brioche (egg bread, available in bakeries)
1/2 cup (1 stick) butter
5 eggs
2 cups heavy cream
1 1/2 cups butterscotch sundae topping (plus more for garnish)
1 tablespoon vanilla extract
1 teaspoon salt
confectioners sugar
Fresh blackberries, for garnish
Blackberry puree, for garnish

Heat oven to 325 degrees F.

Cut the crust from the brioche and discard. Dice the brioche into 1-inch cubes and place in a 4 1/2 x 8-inch loaf pan.

Melt butter and pour over brioche; toss to coat well. Whisk together eggs, cream, butterscotch topping, vanilla extract and salt. Pour the mixture over the brioche and press down with your hands so the liquid is absorbed and dispersed throughout the brioche.

Cover the pan with aluminum foil. Create a water bath by placing the loaf pan in a larger ovenproof dish. Add water to the larger dish so the smaller dish is submerged about 1/2 inch all around. Place both pans in oven; bake 2 to 2 1/2 hours, or until tester comes out clean and dry.

Remove from oven and let cool at room temperature 30 minutes. Wrap well in plastic wrap (in pan) and refrigerate overnight.

To serve, heat a clean grill to medium.

Remove bread pudding from pan. Slice 1 1/2 inches thick. Trim the outer edges of each slice to make a perfect square. Cut each square diagonally to make 2 triangles.

Lightly oil the grill. Dust each pudding triangle with confectioners sugar. Quickly place the sugared side of triangles on the grill for just a few seconds, to caramelize the sugar and create grill marks.

Place the grilled triangles on plates. Garnish with a scoop of Guinness Ice Cream (recipe follows), fresh blackberries, blackberry pur�e and butterscotch topping.

Makes 8 servings.

Guinness Ice Cream:
1 (14 ounce) can Guinness beer
2 cups milk
2 cups heavy cream
1 cup sugar, divided use
8 egg yolks
1 split vanilla bean

In a small saucepot, simmer beer over medium heat until reduced by half. Remove from heat and reserve.

In a medium saucepot, bring milk, cream, 1/2 cup sugar and vanilla bean to a boil; remove from heat and let steep 10 minutes.

In a medium bowl, whisk egg yolks and remaining 1/2 cup sugar until combined. Keep whisking and gradually add about 1/2 cup of the warm milk mixture to the egg mixture to temper it. Pour all of the tempered egg mixture into the saucepot containing the milk-cream mixture. Cook, stirring constantly, over medium heat just until thick enough to coat the back of a spoon. Do not overcook. Add the beer and strain to remove vanilla bean and egg clumps.

Cool mixture in a bowl set in a larger bowl of ice water. Process in an ice cream maker according to manufacturer's directions.

Approximate values per serving (includes 1/8 of ice cream recipe): 1,383 calories, 86 g fat, 644 mg cholesterol, 23 g protein, 133 g carbohydrates, 2 g fiber, 1,184 mg sodium, 55 percent calories from fat