Recipe courtesy of Sunny Anderson
Sunny's Blueberry Campfire Bread Pudding
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- Level: Easy
- Total: 1 hr 10 min (includes sit time)
- Active: 25 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 836
- Total Fat
- 47 g
- Saturated Fat
- 26 g
- Carbohydrates
- 91 g
- Dietary Fiber
- 4 g
- Sugar
- 48 g
- Protein
- 15 g
- Cholesterol
- 217 mg
- Sodium
- 428 mg
I fell in love with bread pudding during my short time going to Loyola University in New Orleans. I would like to go on record and say Mother’s Restaurant makes it the best. Since then, I’ve made various versions of this custard and bread dessert, even one that helped me win Chopped! This is a crowd pleaser and can be made high above a campfire flame; just cover it with nonstick aluminum foil to create the oven effect.
- Level: Easy
- Total: 1 hr 10 min (includes sit time)
- Active: 25 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 836
- Total Fat
- 47 g
- Saturated Fat
- 26 g
- Carbohydrates
- 91 g
- Dietary Fiber
- 4 g
- Sugar
- 48 g
- Protein
- 15 g
- Cholesterol
- 217 mg
- Sodium
- 428 mg
Ingredients
Directions
- For the custard, in a large bowl, whisk these ingredients in this order and between each addition: the eggs, vanilla bean paste, granulated sugar, brown sugar, cinnamon, orange zest, orange juice, heavy cream and salt.
- Preheat the oven to 350 degrees F. (If you are doing this in the great outdoors, preheat the grill to 350 degrees F with indirect heat; this means, light one side of the grill while keeping the other side off).
- In a large bowl, add the bread chunks, then pour the custard over the top. Gently stir the bread to coat and allow the custard to soak into the bread for 10 minutes, gently stirring the bread halfway through.
- Add the blueberries and almonds and toss. Use the butter to grease a 10-inch cast-iron pan on the bottom and sides. Pour the bread mixture into the pan and add dollops of the preserves over the top. Bake in the oven or on the indirect-heat side of the grill until the pudding is set, 35 to 40 minutes. Serve each portion with a shake of confectioners’ sugar and a scoop of vanilla ice cream.
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