When you think of football season and tailgating, dessert usually doesn’t come to mind because all you have is a grill. It’s easy to buy pre-packaged desserts such as cookies to bring along but why not make something instead? This bread pudding recipe will have you and your guests thinking they ordered at a restaurant and everyone will enjoy the amazing flavors. Easy to prep at home beforehand and then throw on the grill when you’re ready to have dessert.
- 2 ripe peaches, pitted and sliced
- 1 pint raspberries
- 2 tablespoons light brown sugar, packed
- 1/2 loaf brioche (about 8 ounces bread)
- 2 cups half-and-half
- 2 cups heavy cream
- 1 pinch salt
- 1 vanilla bean, split lengthwise
- 6 eggs
- 1 cup granulated sugar
- Confectioners' sugar
- Toss together the peaches, raspberries and brown sugar. Set aside to macerate.
- Cube the bread to bite size pieces. Arrange on a baking sheet and toast in the oven until light golden brown, about 10 minutes. Watch carefully to make sure they do not brown too much; set aside to cool.
- In a saucepan, heat the half-and-half, cream, salt and vanilla bean over medium heat, stirring occasionally to make sure the mixture doesn't burn or stick to the bottom of the pan.
- When the cream mixture reaches a fast simmer (do not let it boil), turn off the heat.
- Set aside to infuse 10 to 15 minutes. In a large mixing bowl, whisk the eggs and granulated sugar together. Whisking constantly, gradually add the hot cream mixture.
- Strain into a large shallow bowl to smooth the mixture and remove the vanilla bean.
- Dip the toasted bread pieces into the custard, and let soak until absorbed.
- Fold the mixture occasionally to ensure even soaking. Place a serving size of the bread pudding into tin foil and fold to cover completely.
- Preheat the grill.
- Transfer the tin foil packets to the grill and cook about 15-20 minutes.