BBQ bread pudding: warm dessert with apple

What is bread pudding?

Bread pudding consists of pieces of bread that absorb a mixture of milk, egg, sugar, and flavorings. During baking, the inside becomes soft and creamy, while pieces that stick out become crispy. Sturdy, day-old bread works better than paper-thin, very fresh bread.

Ingredients for 6 people

• 300 g stale bread, brioche, or baguette
• 2 firm apples
• 400 ml milk
• 3 eggs
• 75 g brown sugar
• 40 g melted butter
• 1 teaspoon cinnamon
• 1 teaspoon vanilla extract
• A small pinch of salt
• Optional: 50 g raisins
• Optional: 40 g walnuts or pecans

Supplies

• Heat-resistant baking dish or skillet of approximately 25 cm
• BBQ with lid
• Setup for indirect heat
• Mixing bowl
• Whisk
• Heat-resistant gloves

Making bread pudding on the BBQ

1. Cut bread and apple

Cut the bread into cubes of about three centimeters. Peel the apples, remove the core, and cut them into small cubes. Very hard bread crusts can be cut smaller so that they absorb enough moisture.

2. Make the milk mixture

Whisk together the milk, eggs, brown sugar, melted butter, cinnamon, vanilla, and salt. Make sure the butter is not piping hot when you pour it into the eggs.

3. Let the bread soak

Place the bread, apple, and optionally the raisins in a greased dish. Pour the milk mixture over it and press the bread down gently. Let it stand for fifteen to twenty minutes so that the moisture is absorbed.

Sprinkle any nuts over the top just before baking. This helps them stay crispier.

4. Prepare the BBQ

Set up the BBQ for indirect heat around 175 to 185 °C. For a kamado, use a heat deflector. For a kettle, place the coals on one side or use two coal baskets with a clear zone in between. On a gas barbecue, keep the burner under the dish off.

5. Bake indirectly

Place the dish in the indirect zone and close the lid. Bake the bread pudding for about 35 to 45 minutes. Rotate the dish halfway through if your BBQ is hotter on one side.

The pudding is done when the top is golden brown and the center feels firm but still moist. No liquid egg mixture should be visible.

6. Let it rest

Remove the dish from the BBQ using heat-resistant gloves and let the bread pudding rest for about ten minutes. The structure firms up while resting, and the apple filling is extremely hot right out of the BBQ.

Bread pudding on a kamado

Place the heat deflector under the grid and do not put the dish directly on the ceramic stone. Keep the temperature around 180 °C. If the bottom browns too quickly, place an empty baking sheet or an extra spacer under the dish.

Do not constantly open the lid. Every check lets heat escape and extends the baking time.

Which bread can you use?

Baguette, brioche, white bread, milk bread, and sturdy sourdough are suitable. They do, however, produce different results. Brioche makes the pudding richer and softer; sourdough provides more structure and a slightly tangy taste.

Do not use bread with mold or an off-odor. This recipe is intended to process dry but still safe bread, not to save spoiled bread.

Variations

• Apple and raisin: the classic combination from this recipe.
• Pear and chocolate: replace apple with pear and add pieces of dark chocolate.
• Red fruit: add a small amount of berries and use slightly less milk if the fruit releases a lot of juice.
• Caramel: serve with caramel sauce after the pudding comes off the BBQ.
• Nuts: use walnuts, pecans, or almonds for extra structure.

What to serve with it?

Serve bread pudding warm with vanilla ice cream, yogurt, lightly whipped cream, or a spoonful of apple compote. For a lighter dessert, yogurt with lemon zest works well.

Common mistakes

• The bread doesn't soak long enough: dry pieces remain hard.
• Too much liquid: the center stays soggy and takes much longer to set.
• Direct heat under the dish: the bottom burns.
• Temperature too high: the egg sets too quickly and the pudding becomes dry.
• Using unsafe stale bread: only use dry bread without mold or an off-odor.
• Cutting immediately: let the pudding rest first.

Storage and reheating

Let leftovers cool quickly and store them covered in the refrigerator. Only reheat the portion you are going to eat and heat it through thoroughly. Due to the combination of milk and egg, bread pudding must be stored carefully chilled.

More ideas for using food after a BBQ can be found on the page after the BBQ: processing and storing leftovers.

More bread and desserts from the BBQ

View the central guide with BBQ desserts and sweet treats from the grill. For dough, flatbread, and baking with a stone or skillet, you can proceed to baking bread on the BBQ.

All savory and sweet preparations can be found in the overview of BBQ recipes.

Frequently asked questions about bread pudding

What temperature do you use?

Bake bread pudding using indirect heat around 175 to 185 °C. Approximately 180 °C is a good starting point.

Do you have to use stale bread?

Day-old bread absorbs the milk mixture well. Fresh bread can also be used, but often results in a softer structure.

How do you know if bread pudding is done?

The top is golden brown and the center feels firm but still moist. No liquid egg mixture should be visible.

Can you prepare bread pudding in advance?

Yes. You can combine the bread and milk mixture beforehand and store it chilled. Do not place the cold dish directly on extremely hot material.