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Baked Brownie Bread Pudding

Baked Brownie Bread Pudding

By Nichole Dailey

How do you make bread pudding even better? Add brownies. Then take it over the top with candied nuts and a homemade caramel sauce.

Prep Time

10 Min

Cook Time

45 Min




This recipe serves:


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Units of Measurement:
4 Eggs
3 Teaspoon vanilla extract
1 Pinch Salt
1/2 Cup Bittersweet Chocolate Chips
4 Cup Leftover brownies, cut into 1" cubes
1 Cup heavy cream
1/2 Cup Sugar
1/4 Cup dried coconut flakes
2 Stick butter
2 Cup brown sugar
1 Teaspoon baking soda
To Taste whipped cream
1/4 candied walnuts or pecans


  • 1

    When ready to cook, set the temperature to 350 degrees F and preheat 15 minutes, lid closed.

  • 2

    For the Bread Pudding: In a small bowl combine heavy cream, sugar, eggs, vanilla, and salt. Whisk well. Fold in brownies and chocolate chips.

  • 3

    Pour mixture into a greased 9x13 baking pan and top with coconut flakes.

  • 4

    Place baking pan directly on the grill grate and cook for 45 minutes or until the edges are lightly browned and puffed and center is barely set.


  • 5

    For the Caramel Sauce: In a medium saucepan over medium-high heat, combine butter, salt, and sugar.

  • 6

    Bring the mixture to a boil and cook until an instant-read thermometer reads 275 degrees F. Immediately remove from heat and whisk in vanilla and baking soda. Use caution because it will bubble up and release steam.

  • 7

    Serve brownie bread pudding with caramel sauce, whipped cream and candied walnuts. Enjoy!

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