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.
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|3 Teaspoon||vanilla extract|
|1/2 Cup||Bittersweet Chocolate Chips|
|4 Cup||Leftover brownies, cut into 1" cubes|
|1 Cup||heavy cream|
|1/4 Cup||dried coconut flakes|
|2 Cup||brown sugar|
|1 Teaspoon||baking soda|
|To Taste||whipped cream|
|1/4||candied walnuts or pecans|
When ready to cook, set the temperature to 350 degrees F and preheat 15 minutes, lid closed.
For the Bread Pudding: In a small bowl combine heavy cream, sugar, eggs, vanilla, and salt. Whisk well. Fold in brownies and chocolate chips.
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
Pour mixture into a greased 9x13 baking pan and top with coconut flakes.
1/4 Cup dried coconut flakes
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.
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
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
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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