Skillet Peach & Blueberry Bourbon Bread Pudding
Author: 
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 12 ounces fresh french bread, cut into 1-inch cubes
  • 1 ½ cups fresh peaches, roughly chopped
  • 1 ½ cups fresh blueberries
  • 5 large eggs
  • 1 ½ cups whole milk
  • ½ cup heavy whipping cream
  • ¼ cup bourbon
  • ⅓ cup unsalted butter, melted
  • ⅔ cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla abstract
  • ¼ teaspoon kosher salt
  • Confectioners’ sugar to top
Instructions
  1. Preheat the Bull Angus Grill for baking at 350 degrees F. Place the Bull PizzaQue Stone on the center of the grill. Close the lid and turn all 4 burner on low for 10 minutes.
  2. In a 12-inch cast iron skillet, place the cubed bread. Next add the peaches and blueberries.
  3. In a separate bowl, whisk the eggs, milk, sugar, bourbon, cream, melted butter, vanilla, cinnamon and salt. Gently pour the wet ingredients onto the bread mixture. Cover with foil and place into the fridge for 20 minutes.
  4. Remove from fridge, place on top of the pizza stone, closing lid right away and allow it to cook for 30 minutes. Remove the foil and finish baking for another 30 minutes, until edges are golden brown, center in set and poofed.
  5. To serve, place a portion onto small plate, top off with confectioners’ sugar and enjoy!
Recipe by Grilling Outdoor Recipes powered by Bull Outdoor Products at https://blog.bullbbq.com/4th-of-july-bull-bbq-blast/