Finished pudding in a cast-iron, sitting on stone table.

Skillet Peach & Blueberry Bourbon Bread Pudding

Name: Skillet Peach & Blueberry Bourbon Bread Pudding Recipe
Prep time: 30 min
Cook time: 1 h
Yield: 6 Servings
Cuisine: Dessert
Ingredients: 12 oz Fresh French Bread, cut into 1-inch cubes; 1-1/2 cups Fresh Peaches, roughly chopped; 1-1/2 cups Fresh Blueberries; 5 large Eggs; 1-1/2 cups Whole Milk; 1/2 cup Heavy Whipping Cream; 1/4 cup Bourbon; 1/3 cup Unsalted Butter, melted; 2/3 cup Granulated Sugar; 1 tsp Ground Cinnamon; 1 tsp Vanilla Abstract; 1/4 tsp Kosher Salt; Confectioners’ Sugar to Top; Additional Items:; 2 Large Bowls; Pizza Stone; Cast Iron Skillet; Aluminum Foil

Courtesy of Bull Outdoor Products

Makes: 6 servings
Prep Time: 20 - 40 minutes
Cook Time: 50 - 70 minutes

Ingredients:

Fresh French Bread, cut into 1-inch cubes
Fresh Peaches, roughly chopped
Fresh Blueberries
Large Eggs
Whole Milk
Heavy Whipping Cream
Bourbon
Unsalted Butter, melted
Granulated Sugar
Ground Cinnamon
Vanilla Abstract
Kosher Salt
Confectioners’ Sugar to Top

Additional Items:

• 2 Large Bowls
• Pizza Stone
• Cast Iron Skillet
• Aluminum Foil

Directions:

Preheat grill to medium (350°F). Place the Pizza Stone on the center of the grill and turn grill to low for 10 minutes.
Place the Pizza Stone on the center of the grill and turn grill to low for 10 minutes.
In a 12-inch cast iron skillet, place the cubed bread. Next add the peaches and blueberries.
In a separate bowl, whisk the eggs, milk, sugar, bourbon, cream, melted butter, vanilla, cinnamon and salt. Gently pour the wet ingredients onto the bread mixture. Cover with foil and place into the fridge for 20 minutes.
Remove from fridge, place on top of the pizza stone, closing lid right away and allow it to cook for 30 minutes.
Remove the foil and finish baking for another 30 minutes, until edges are golden brown, center in set and poofed.
To serve, place a portion onto small plate, top off with confectioners’ sugar and enjoy!