Grilled Blackberry Brioche Bread Pudding Recipe

Brioche bread: A rich, buttery bread that adds a tender texture and sweet flavor to the pudding.

Blackberries: Fresh berries that provide a tart and juicy contrast to the sweet custard.

Milk: The base of the custard, adding creaminess and moisture to the pudding.

Eggs: Bind the ingredients together and give the pudding its rich, custardy texture.

Vanilla extract: Adds a warm, aromatic flavor to the custard.

Sugar: Sweetens the custard and helps to caramelize the top of the pudding.

Salt: Enhances the flavors of the other ingredients and balances the sweetness.

To ensure your brioche bread absorbs the custard mixture evenly, allow the bread cubes to sit in the milk mixture for about 10 minutes before placing the baking dish on the grill. This will help the bread pudding achieve a creamy texture throughout.

• brioche bread - Substitute with challah bread: Both are rich and slightly sweet, making them excellent for bread pudding.

• blackberries - Substitute with raspberries: They have a similar tartness and texture, providing a comparable flavor profile.

• milk - Substitute with half-and-half: It adds a richer, creamier texture to the pudding.

• eggs - Substitute with flax eggs: Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water per egg. This is a good vegan alternative.

• vanilla extract - Substitute with almond extract: It provides a different but complementary flavor to the dish.

• sugar - Substitute with honey: It adds a natural sweetness and a slightly different flavor profile.

• salt - Substitute with sea salt: It has a purer taste and can enhance the flavors more effectively.

• Allow the grilled blackberry brioche bread pudding to cool completely at room temperature before storing. This helps prevent condensation, which can make the pudding soggy.
• Once cooled, cover the baking dish tightly with plastic wrap or aluminum foil. Alternatively, transfer the pudding to an airtight container.
• Store the covered pudding in the refrigerator for up to 3-4 days. The flavors often meld and improve after a day or two.
• For longer storage, consider freezing the pudding. Cut the cooled pudding into individual portions and wrap each piece tightly in plastic wrap, then place them in a freezer-safe bag or container.
• Label the container with the date to keep track of freshness. The pudding can be frozen for up to 2 months.
• When ready to enjoy, thaw the frozen pudding in the refrigerator overnight.
• To reheat, preheat your oven to 350°F (175°C). Place the thawed pudding in an oven-safe dish and cover it with aluminum foil to prevent drying out. Heat for about 15-20 minutes, or until warmed through.
• For a crispier top, uncover the dish during the last 5 minutes of reheating.
• Serve the reheated pudding with a drizzle of vanilla sauce, a dollop of whipped cream, or a scoop of vanilla ice cream for an extra touch of indulgence.

• Preheat your oven to 350°F (175°C). Place the leftover Grilled Blackberry Brioche Bread Pudding in an oven-safe dish. Cover it with aluminum foil to prevent it from drying out. Bake for about 15-20 minutes, or until it is heated through.

• For a quicker method, use the microwave. Place a portion of the bread pudding on a microwave-safe plate. Cover it with a microwave-safe lid or another plate to retain moisture. Heat on medium power for 1-2 minutes, checking halfway through to ensure it heats evenly.

• If you prefer a crispier top, use a toaster oven. Preheat the toaster oven to 350°F (175°C). Place the bread pudding on a toaster oven tray and cover it loosely with aluminum foil. Heat for about 10-15 minutes, removing the foil for the last 5 minutes to crisp up the top.

• For a stovetop method, use a non-stick skillet. Place the bread pudding in the skillet over low heat. Cover with a lid and heat for about 5-7 minutes, flipping halfway through to ensure even heating.

• If you have an air fryer, preheat it to 320°F (160°C). Place the bread pudding in the air fryer basket, ensuring it is not overcrowded. Heat for about 5-7 minutes, checking halfway through to avoid overcooking.

• Grill: Used to cook the bread pudding, giving it a unique smoky flavor and a golden brown top.

• Mixing bowl: Used to whisk together the milk, eggs, vanilla extract, sugar, and salt.

• Whisk: Essential for thoroughly combining the ingredients in the mixing bowl.

• Baking dish: Holds the brioche bread cubes and blackberries, and is used to bake the pudding on the grill.

• Measuring cups: Used to measure out the milk and sugar accurately.

• Measuring spoons: Used to measure the vanilla extract and salt precisely.

• Knife: Used to cut the brioche bread into cubes.

• Cutting board: Provides a safe surface for cutting the brioche bread.

• Oven mitts: Protect your hands when placing and removing the baking dish from the grill.

• Cooling rack: Allows the bread pudding to cool slightly before serving.

Pre-cut the bread: Cut the brioche bread into cubes the night before and store it in an airtight container.

Use pre-washed berries: Buy blackberries that are already washed to save prep time.

Mix ingredients in advance: Whisk together the milk, eggs, vanilla extract, sugar, and salt the night before and refrigerate.

Preheat the grill: Start preheating your grill while you assemble the bread pudding to save time.

Use a disposable baking dish: Opt for a disposable baking dish to cut down on cleanup time.