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Prep time
30 minutes
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Cook time
35 minutes
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Serves
8-12
Author Notes
The flavors of eggnog are synonymous with the holidays. The earthy, warming notes of nutmeg coupled with brown spirits like brandy and vanilla-scented custard immediately transport me to December. Applying these flavors to a bread pudding is simple and satisfying, when this dessert is cooked on the grill, it is elevated by toasty campfire aromas. Grilling desserts is not complicated, but it’s important to use cast iron vessels, a thin, aluminum pan will not cook evenly over live fire.
Make sure to use super fluffy brioche, a baguette or sourdough will yield a dessert more dense than desirable. Not into Brandy? Go ahead and omit it!
This dessert also freezes and defrosts very easily, if you like to have desserts stocked away for company this time of year.
Serve with a huge dollop of whipped cream and a fresh grating of nutmeg. —Valerie Gordon
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Ingredients
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2 pounds
cubed brioche or challah
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1 pint
heavy cream
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1 cup
whole milk
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6
eggs
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3/4 cup
sugar
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1 teaspoon
vanilla paste
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2 teaspoons
nutmeg
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1/2 teaspoon
salt
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1.5 ounces
brandy
Directions
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Set your grill for indirect heat. Adjust temperature so it arrives at approximately 350° F.
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Whisk eggs, sugar, and vanilla paste into a medium bowl.
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In a heavy bottomed pot, heat cream and milk to boil.
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Very slowly stream dairy into egg mixture, whisking as you pour. Add nutmeg and salt. Allow the custard to cool slightly.
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Pour cooled custard over prepared brioche. Thoroughly press and soak brioche.
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Thoroughly butter the cast iron skillet or pot. Place bread pudding mixture into skillet. Cook until golden brown and puffs up like a souffle, approximately 25 minutes.
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In a small bowl, mix caramel and brandy. Poke holes into bread pudding and cover with brandy caramel. Cook for five more minutes.
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Serve warm with whipped cream and a fresh grating of nutmeg.
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