Bread Pudding with Dried Cherries on the Grill
Elevate your dessert game with this irresistible Bread Pudding with Dried Cherries on the Grill, a smoky-sweet twist on a classic comfort food. Perfect for outdoor gatherings, this grill-baked masterpiece combines cubes of day-old French or brioche bread with the tangy chew of dried cherries, all soaked in a rich custard of whole milk, heavy cream, eggs, and warming cinnamon. As it bakes over indirect heat, the pudding develops a golden, caramelized top and a luscious, creamy center, infused with subtle hints of vanilla and smoky flavor from the grill. With minimal prep time and simple ingredients, this dessert is a standout crowd-pleaser. Finish with a flourish of powdered sugar and serve with whipped cream or vanilla ice cream for an indulgent treat that’s anything but ordinary. Perfectly designed for summer BBQs, this unique recipe redefines backyard grilling in the most delicious way.
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Recipe Information
Ingredients
- 6 cups (cubed) Day-old bread (French or brioche)
- 1 cup Dried cherries
- 2 cups Whole milk
- 1 cup Heavy cream
- 0.75 cup Granulated sugar
- 1 tablespoon Vanilla extract
- 1 teaspoon Ground cinnamon
- 4 pieces Large eggs
- 2 tablespoons Unsalted butter (melted)
- 2 tablespoons Powdered sugar (for garnish)
Instructions
Preheat your grill to medium heat, around 350°F (180°C). If using a charcoal grill, set up for indirect heat cooking.
Grease an 8-inch square heatproof baking dish or cast iron pan with 1 tablespoon of melted butter.
In a large bowl, add the cubed bread and dried cherries. Toss to combine and set aside.
In another large mixing bowl, whisk together the milk, heavy cream, granulated sugar, vanilla extract, cinnamon, and eggs until fully blended.
Pour the custard mixture over the bread and cherries. Gently mix to ensure all the bread cubes are coated. Let sit for about 10 minutes to allow the bread to soak up the custard.
Transfer the bread mixture into the prepared baking dish, spreading it out evenly. Drizzle the remaining 1 tablespoon of melted butter over the top.
Place the dish on the grill over indirect heat (not directly over the flames). Close the grill lid and cook for 30-35 minutes, or until the top is golden brown and the custard is set in the center.
Carefully remove the dish from the grill and let it cool for 5-10 minutes before serving.
Dust with powdered sugar before serving. Optionally, serve with whipped cream or a scoop of vanilla ice cream.
Nutrition Facts
Calories |
618 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.4 g | 34% | |
| Saturated Fat | 14.6 g | 73% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 197 mg | 66% | |
| Sodium | 349 mg | 15% | |
| Total Carbohydrate | 82.6 g | 30% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 55.4 g | ||
| Protein | 12.0 g | 24% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 141 mg | 11% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 306 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
