This festive bread pudding is the ultimate way to give leftover Christmas 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
25 g / 0.9 oz butter (for greasing)
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)
1 Christmas bread (approx. 500 g / 1.1 lb), torn into chunks
Tools
Thanks to Napoleon Grills for sponsoring this recipe Visit their website to learn more.
How to
- Grease a cast iron skillet generously with the butter.
- In a large bowl, whisk together the eggs, milk, vanilla seeds, brown sugar, and a pinch of salt until smooth.
- Tear the Christmas bread into pieces and mix it into the custard until fully soaked.
- Pour the mixture into the greased skillet, spreading it evenly.
- Fire up your BBQ and set it to 180°C / 356°F for indirect heat.
- Place the skillet on the BBQ, close the lid, and bake for 60 minutes, or until golden brown and just set in the center.
- Remove from the grill and let rest for 10 minutes before serving warm.
- Optionally top with powdered sugar, whipped cream, or vanilla sauce.
