Bread pudding is one of those easy-to-make desserts that works for breakfast, in sweet or savory form, and then delivers a delicious surprise for dessert. Our recipe provides a unique take on a classic – we’re using blueberries instead of the traditional raisins – and is cooked on the grill, rather than baked in the oven.
What is Bread Pudding?
For many Americans, bread pudding looks and tastes similarly to French toast casserole. While we’re not disputing the comparisons, bread pudding – also called “bread and butter pudding” across the pond – comes with its own unique history.
For starters, the recipe began as a way to make use of stale bread and incorporates an egg-based custard. Traditional recipes add additional flavors through a mix of raisins, nuts, and spices like cinnamon and nutmeg.
As a note, bread pudding recipes aren’t always sweet. Savory versions – similar to a strata – may incorporate meat or cheese.
For some history, references to bread pudding go back to the 13th century, although the first proper recipe appeared in the 18th century.
Today, the original recipe provides a framework, but plenty of variations exist. To make bread pudding, you want to start with a heartier or stale bread – something with some body. As the custard can be thick, the bread needs to be sturdy enough to absorb it. Consider using a French or Cuban bread or brioche, preferably in loaf rather than pre-sliced form. If yours still feels soft, have it sit out for part of the day, or lightly toast it beforehand.
General Recipe Information
Time to Prepare: 15 minutes
Cook Time: 55-60 Minutes
Serving: 12 People
- 4 large eggs
- 4 cups heavy whipping cream
- 2 cups sugar
- 3 teaspoons vanilla extract
- 2 cups fresh or frozen blueberries
- 1 small package of white chocolate baking chips, 12 oz. size
- 1 loaf of Cuban or French bread
White Chocolate Sauce:
- 1 package white chocolate baking chips, 12 oz. size
- 1 cup heavy whipping cream
Recommended Tools for the Job
- Flame Boss smoker controller
- Quality hardwood lump charcoal
- Aluminum pan
- Cutting board
- Large mixing bowl
- Bread knife
- Set up your Big Green Egg grill for indirect heat at 350°F using your Flame Boss controller.
- In large bowl, combine the eggs, sugar, whipping cream, and vanilla, and mix until combined.
- Cut the loaf of bread into one-inch pieces.
- Add the bread pieces into the wet mixture. Important!! Do not over mix or soak the bread, as the recipe will be soggy.
- Spray a deep-sided aluminum half-pan with nonstick spray.
- Add blueberries and one small package of white chocolate chips. Mix and pour into the baking pan.
- Place pan on grill for 50 to 60 minutes, and bake uncovered. After you take it out, let it stand for five mins before serving.
White Chocolate Sauce:
- Place the chips into a small bowl, and bring the heavy cream to boil in a saucepan.
- Then, pour the heavy cream into the bowl with the chips, and whisk until smooth. Serve over bread pudding.
Cut and place on a small plate, drizzle with sauce over the top, and sprinkle with powder sugar.
If using frozen berries, do not thaw.