Recipe: Grilled Fresh Fruit Bread Pudding


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


  1. Toss together the peaches, raspberries and brown sugar. Set aside to macerate.
  2. 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.
  3. 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.
  4. When the cream mixture reaches a fast simmer (do not let it boil), turn off the heat.
  5. 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.
  6. Strain into a large shallow bowl to smooth the mixture and remove the vanilla bean.
  7. Dip the toasted bread pieces into the custard, and let soak until absorbed.
  8. Fold the mixture occasionally to ensure even soaking. Place a serving size of the bread pudding into tin foil and fold to cover completely.
  9. Preheat the grill.
  10. Transfer the tin foil packets to the grill and cook about 15-20 minutes.