This festive bread pudding is the ultimate way to give leftover Easter bread a second life. Made with rich custard, warm vanilla, and brown sugar, and cooked in a skillet on the BBQ, it’s a warm, creamy dessert with a golden crust. Perfect for the holidays — and yes, it’s grilled to perfection.
Short
Let me show you what this recipe is all about.
You can find the full instructional video at the end of this page.
Ingredients
1 Easter bread (approx. 500 g / 1.1 lb), torn into chunks
7 large eggs
500 ml / 2 cups whole milk
1 vanilla pod (seeds only)
Pinch of salt
100 g / 3.5 oz brown sugar (light or dark)
25 g / 0.9 oz butter (for greasing)
100 g / 3.5 oz chocolate pieces
Tools
Thanks to Bradley Smokers for sponsoring this recipe Visit their website to learn more.
How to
- Grease a cast iron skillet generously with the butter.
- Tear the Easter bread into pieces and set aside.
- In a large bowl, whisk together the eggs, milk, vanilla seeds, brown sugar, and a pinch of salt until smooth, then add the bread and mix until fully soaked.
- Add pieces of chocolate and gently fold them into the mixture.
- Pour everything into the greased skillet and spread it out evenly.
- Fire up your BBQ and set it to 180°C / 356°F.
- Place the skillet on the BBQ, close the BBQ, and smoke for about 60 minutes, or until the pudding is golden brown and just set in the center.
- Remove from the grill and let it rest for 10 minutes before serving warm.
- Optionally top with powdered sugar, whipped cream, or vanilla sauce. For this version, serve with a scoop of vanilla ice cream and a drizzle of caramel sauce.
