The weather has been cooler in South Florida this season and this Grilled Banana Bread Pudding is perfect served warm off the grill!
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Grilled Banana Bread Pudding
Ingredients
- 3 bananas {if they're not fully ripe no worries you will be sprinkling some sugar on them}
- 1 loaf of day old bread
- 3 eggs
- 1 12 oz. can of evaporated milk
- 1 12 oz. can of coconut milk {if you don't like coconut this can be omitted you can substitute with almond, soy or regular milk}
- 1 8 oz. can of cream of coconut {if you don't like coconut this can be omitted}
- 1/4 cup of milk
- 1 tsp. sweetened condensed milk
- 1/4 cup of raisins {optional – you can even add nuts walnuts would be delish}
- 1 tsp. nutmeg
- 2 tsp. cinnamon
- 1 cup of brown sugar
- 1 pinch of salt
- 1/2 stick of unsalted butter
Instructions
Preheat your cast iron on the grill and add melt 1/4 stick of butter. slice the bananas and let them coat in the butter and sprinkle some brown sugar on them – cook on a low flame you want them to caramelize not burn. Once fully cooked remove them from the cast iron and set them aside. Add all your wet ingredients in a large mixing bowl. Make sure everything is mixed well and start adding cubed pieces of the bread making sure they're fully soaked. Lastly add your bananas but set a few aside to place on the top of the bread pudding.
Butter the cast iron and pour your mixture , and place the remaining bananas on the top, sprinkle a bit more brown sugar so they can caramelize. Grill on the lowest temperature area of your grill for about an hour covered in aluminum foil. For the last 10 minutes uncover and cook on medium to high heat to get a nice crust. Serve warm with ice cream and/or whip cream!
Recipe and photo by contributor Michelle Lara of Cupcakes, Cocktails & Kids
Grilled Banana Bread Pudding | Michelle Lara
