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Baked Brownie Bread Pudding

Baked Brownie Bread Pudding

By Traeger Kitchen

How do you make bread pudding even better? Add brownies. When topped with homemade candied nuts and a caramel sauce made from scratch, it's dessert heaven.

Prep Time

10 Minutes

Cook Time

45 Minutes




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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.

    • 4  Eggs

    • 1 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

  • 3

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

    • 1/4 Cup dried 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.

    • 2 Stick butter

    • 2 Cup brown sugar

    • 1/2 Teaspoon Salt

    • 1 Teaspoon baking soda

  • 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.

    • 2 Teaspoon vanilla extract

  • 7

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

    • To Taste whipped cream

    • 1/4  candied walnuts or pecans

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