This bread pudding is a great version that can be baked in an oven or on the grill over medium indirect heat.
Want more recipes like this? Check out my Leisure Adventure cookbook at: https://smallkitchenbigflavors.blog/
4 large eggs
3/4 cup sugar
2 teaspoons vanilla
1 teaspoon cinnamon
2 tablespoons unsalted butter, melted
2 cups whole milk
1 15 oz. can mandarin oranges (drained)
1 6 oz. package fresh raspberries
1/2 cup white chocolate chips
1/2 cup pecans, diced
5 cups day old french bread, cut in 1″ cubes
3 oz. Malibu Rum
1 cup whipped cream
Spray medium siz iron skillet dish with baking PAM or grease pan slightly with butter. Place dried bread cubes into the skillet and drizzle the melted butter evenly over the top of the bread cubes. Add the raspberries, drained manadarin oranges, diced pecans and white chocolate chips over the top of the melted butter.
Mix together eggs, milk, sugar and spice with a whisk or in a vitamix blender on low for 30 seconds. Pour the liquid custard mixture evenly over the casserole. Press bread cubes gently into the egg custard mixture if needed.
Bake in an oven pre heated to 350 degrees for 45 – 50 minutes or until thoroughly baked through. When the casserole is ready the bread mixture puffs some around the outer edges first and then the middle section rises slightly also. As an alternate, you can bake the bread pudding on the grill over indirect heat. Keep the lid down on the grill except when checking the progress of the indirect baking. The bread pudding may bake quicker on the grill. Check the doneness of the pudding periodically at 5-10 minute intervals. When baked through a knife inserted into the center of the pudding will come out clean.
Serve warm or cold. Add a drizzle of Malibu Rum and a little whip cream if you like… and the dessert will be amazing!