Dessert on the grill is one of my favorite things. Once you’ve made your entree on the grill, you can sit down and eat your dinner while this scrumptious bread pudding continues to bake on your grill in a cast iron skillet. Then, when you are done with dinner, you have hot off the grill rum raisin bread pudding just screaming to be paired with ice cream and into your mouth!
This recipe can also be made in a regular casserole dish or pan in the oven.
*Note, my husband and I are sailors and he races boats almost every weekend, and the chosen drink of sailors is rum. Often times the prize for winning a regatta is a bottle of rum so I like finding desserts that can incorporate this easy to bake with liquor that is always plentiful in our house. Plus, it goes great paired with the raisins and cinnamon in this bread pudding.
Ingredients: (recipe adapted from Neely’s original recipe)
- 1/2 large loaf brioche or challah bread – about 7-8 1/2” size slices (Other good variations would be pannetone, cinnamon bread, etc).
- 3 cups skim milk
- 1.5 tbsp butter (plus a little extra for greasing the pan)
- 2 tsp cinnamon
- 3/4 cup packed brown sugar
- 1/4 cup rum (I used Mount Gay)
- 3/4 cup raisins (I used half regular and half golden raisins)
- 4 eggs
Cast iron skillet (for baking the bread pudding)
Heat a grill to 350 degrees and prepare an indirect cooking zone where you will bake your bread pudding in a cast iron skillet.
Combine the milk, butter, cinnamon, brown sugar, rum and raisins in a sauce pot over medium heat. Bring to a light simmer (but do not boil!).
Meanwhile, tear your bread into small pieces and place into large bowl. Pour the milk mixture into the bowl of bread pieces and let the bread absorb the milk mixture. Stir and let sit for approximately 5 minutes. Next, beat the eggs and then pour them into the bread mixture. Stir everything together until the eggs are uniformly mixed in.
Prepare your cast iron skillet for baking by coating the pan with butter so the bread pudding will not stick. Pour the mixture into the cast iron skillet.
Bake the bread pudding on indirect heat at 350 for 45-50 minutes or until the top is browned and a toothpick inserted in the middle comes out clean.
Serve with ice cream and lots of smiles. This is also great for breakfast the next day or for brunch.