Baked Brownie Bread Pudding
By Nichole Dailey
How do you make bread pudding even better? Add brownies. Then take it over the top with candied nuts and a homemade caramel sauce.
Prep Time
10 Min
Cook Time
45 Min
Pellets
Cherry
Ingredients
This recipe serves:
6
Activating this element will cause content on the page to be updated.Units of Measurement:
main
| 4 | Eggs |
| 3 Teaspoon | vanilla extract |
| 1 Pinch | Salt |
| 1/2 Cup | Bittersweet Chocolate Chips |
| 4 Cup | Leftover brownies, cut into 1" cubes |
| 1 Cup | heavy cream |
| 1/2 Cup | Sugar |
| 1/4 Cup | dried coconut flakes |
| 2 Stick | butter |
| 2 Cup | brown sugar |
| 1 Teaspoon | baking soda |
| To Taste | whipped cream |
| 1/4 | candied walnuts or pecans |
Steps
1
When ready to cook, set the temperature to 350 degrees F and preheat 15 minutes, lid closed.
2
For the Bread Pudding: In a small bowl combine heavy cream, sugar, eggs, vanilla, and salt. Whisk well. Fold in brownies and chocolate chips.
3
Pour mixture into a greased 9x13 baking pan and top with coconut flakes.
4
Place baking pan directly on the grill grate and cook for 45 minutes or until the edges are lightly browned and puffed and center is barely set.
00:45
5
For the Caramel Sauce: In a medium saucepan over medium-high heat, combine butter, salt, and sugar.
6
Bring the mixture to a boil and cook until an instant-read thermometer reads 275 degrees F. Immediately remove from heat and whisk in vanilla and baking soda. Use caution because it will bubble up and release steam.
7
Serve brownie bread pudding with caramel sauce, whipped cream and candied walnuts. Enjoy!
My Notes
In order to add notes for this recipe, you must log in or create an account.