Summertime Bread Pudding
Summertime Bread Pudding
1 whole loaf of brioche bread, cut into 1” cubes- enough to make 8-10 cups
2 eggs/1 yolk
1 cup whip cream(500ml) for garnish
1 cup milk(250ml)
1 cup brown sugar(250ml)
½ teaspoon cardamom(2.5ml)
1/8 cup rum(30ml)
1 pint blackberries
1 pint raspberries
¼ cup melted butter(60ml) for skillet
1 teaspoon vanilla (5ml)
pinch of cinnamon
In a bowl whisk eggs, whip cream, milk, ¾ cup of the brown sugar, cardamom, rum, cinnamon, melted butter, and vanilla. Add the bread and let it soak.
Add in the berries and gently mix to combine. Place the mixture into a well buttered cast iron skillet. Sprinkle the top with remaining ¼ cup brown sugar.
Prepare barbecue for indirect grilling at medium heat 325F/162C. Place the skillet on the side of the barbecue that is off and close the lid. Cook the bread pudding over indirect heat for 30 minutes, or until set and top is golden brown and crispy.
Remove the skillet from the barbecue allow to cool slightly, serve warm with fresh cream.
Serves 6-8
1 whole loaf of brioche bread, cut into 1” cubes- enough to make 8-10 cups
2 eggs/1 yolk
1 cup whip cream(500ml) for garnish
1 cup milk(250ml)
1 cup brown sugar(250ml)
½ teaspoon cardamom(2.5ml)
1/8 cup rum(30ml)
1 pint blackberries
1 pint raspberries
¼ cup melted butter(60ml) for skillet
1 teaspoon vanilla (5ml)
pinch of cinnamon
In a bowl whisk eggs, whip cream, milk, ¾ cup of the brown sugar, cardamom, rum, cinnamon, melted butter, and vanilla. Add the bread and let it soak.
Add in the berries and gently mix to combine. Place the mixture into a well buttered cast iron skillet. Sprinkle the top with remaining ¼ cup brown sugar.
Prepare barbecue for indirect grilling at medium heat 325F/162C. Place the skillet on the side of the barbecue that is off and close the lid. Cook the bread pudding over indirect heat for 30 minutes, or until set and top is golden brown and crispy.
Remove the skillet from the barbecue allow to cool slightly, serve warm with fresh cream.
Serves 6-8
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