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| Grilled Blackberry Brioche Bread Pudding |
"Don't heat up the house when you want to bake a blackberry brioche bread pudding in the summertime - make a package and pop it on the grill. Scoop into bowls and top with whipped cream or ice cream to serve!"
Ingredients :
- 1 cup milk
- 2 eggs
- 1/2 cup white sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon sea salt
- 12 ounces brioche bread, cut into 3/4-inch cubes
- 1 pint blackberries, halved
- 4 ounces cream cheese, chilled and diced (optional)
- aluminum foil (such as Reynolds Wrap®)
- 1 tablespoon unsalted butter, melted
Instructions :
| Prep : 15M | Cook : 6M | Ready in : 1H15M |
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- Preheat an outdoor grill for medium-high heat, approximately 375 degrees F (190 degrees C).
- Whisk milk, eggs, sugar, vanilla extract, and salt together in a large bowl. Fold in bread cubes, blackberries, and cream cheese. Set aside until liquid is absorbed, about 15 minutes.
- Place a layer of heavy duty aluminum foil or 2 layers of regular aluminum foil on a flat surface. Brush aluminum foil with melted butter.
- Arrange bread mixture in the center of the aluminum foil. Bring short ends together; fold over twice to seal. Bring sides in, leaving room for steam to form; fold over twice to seal.
- Grill over indirect heat until bread pudding is puffed, liquid is absorbed, and edges are toasty, about 35 minutes.
- Remove package from the grill; open carefully using tongs or mitts. Cool for 10 minutes.
Notes :
- For easier measuring, 12 ounces of brioche bread is about 4 cups cubed.
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