Most of us have gotten the hang of grilling chops, burgers, kabobs, and even those foil packets of vegetables, but it can still feel a little odd to make dessert on the barbeque. There are a number of delicious desserts that can be whipped up on the barbeque — grilled fruits being the most common — but have you ever tried baking on the barbeque?
What makes outdoor barbeques so great is that they have the capacity to act as both a stovetop of sorts and an outdoor oven. Since you probably don’t want to crank up the oven inside your house on a hot summer day, why not use your barbeque to bake up a nice bread pudding while your guests enjoy their steaks and grilled corn? This recipe is quick to prepare and can be easily adapted with other add-ons like chocolate chips, nuts, or other fruits. Since this bread pudding is basically a baked French toast, this would also make for a good brunch dish, served with maple syrup or fresh cream.
1Whisk together the eggs, milk, sugar, and vanilla in a large bowl. Add the bread and combine so that all the bread is moistened. Stir in the berries, lemon zest, and juice. Let the bread soak in the egg mixture for 30 minutes.
2Tear off a piece of aluminum foil large enough to hold the bread mixture. Rub the entire piece of foil with butter so that the bread doesn’t stick while it’s cooking. Place the bread mixture on the centre of the foil and fold the foil into a packet, tightly folding over the edges so that it doesn’t open while cooking. Place on a barbeque over medium heat and cook for 35 minutes, turning occasionally. Open the packet and serve warm with ice cream.
1Cube the bread the day before. Not only will you save time, but it will make it drier, which makes for a good bread pudding.