Rum Raisin Bread Pudding

Bread Pudding is a tried and true southern comfort dessert. Whether you enjoy it as a breakfast, brunch or dessert it will be a crowd pleaser. This version is perfect for making on your grill at home or even to prep for your camping trip. You will need a cast iron skillet.

Ingredients

• 1/2 large loaf brioche or Challah bread – about 7-8: 1/2” size slices (Other good variations would be Pannetone, cinnamon bread, etc).
• 3 cups milk
• 1.5 tbsp butter (plus a little extra for greasing the pan)
• 2 tsp cinnamon
• 3/4 cup packed brown sugar
• 1/4 cup rum (I recommend Siesta Key Spiced Rum)
• 3/4 cup raisins (I used half regular and half golden raisins)
• 4 eggs

Directions

1. Heat a grill to 350 degrees and prepare an indirect cooking zone where you will bake your bread pudding in a cast iron skillet.
2. Combine the milk, butter, cinnamon, brown sugar, rum and raisins in a sauce pot over medium heat. Bring to a light simmer (but do not boil!).
3. Meanwhile, tear your bread into small pieces and place into large bowl.
4. Pour the milk mixture into the bowl of bread pieces and let the bread absorb the milk mixture. Stir and let sit for approximately 5 minutes.
5. Next, beat the eggs and then pour them into the bread mixture. Stir everything together until the eggs are uniformly mixed in.
6. Prepare your cast iron skillet for baking by coating the pan with butter so the bread pudding will not stick. Pour the mixture into the cast iron skillet.
7. Bake the bread pudding on indirect heat at 350 for 45-50 minutes or until the top is browned and a toothpick inserted in the middle comes out clean.