Blackstone Rum and Coke Bread Pudding
Blackstone Rum and Coke Bread Pudding is the ultimate guilty pleasure dessert recipe for your griddle with rum and coke glaze over top!
Equipment
- Blackstone Griddle
- Flat Top Grill/ Griddle
Ingredients
- 1 pint heavy cream
- 1 (12-ounce) can Coca Cola
- 1/2 cup dark or spiced rum
- 1/2 cup brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- pinch of kosher salt
- 1/2 loaf Brioche bread (about 7 to 8 slices)
- 2 tablespoons butter cut into 8 pieces
- whipped cream
Instructions
- Put the heavy cream in a large bowl with 2 tablespoons of the Coke, half of the rum, half of the brown sugar, eggs, vanilla extract, and kosher salt and stir until combined. Tear the bread and put in the bowl, combine well and let this sit while you make the rum and Coke glaze.
- Put remaining Coke, rum, and brown sugar in a small to medium skillet (mine was 8 inches). Set the skillet on your griddle or stovetop over high heat, and lower heat to medium once it boils and simmer for 10 to 15 minutes. Stir several times, watch carefully, and remove from heat for a moment if it bubbles too much at first. Let cool, it will thicken more as it cools.Note: If sauce gets too thick stir in more rum or Coke.
- Preheat your Blackstone griddle to medium low/ low heat. Place 8 silicone egg rings on the griddle with a piece of butter in each ring. Use an ice cream scoop to add the bread pudding batter to each ring.
- Cook 5 to 6 minutes, remove the egg rings and flip the bread pudding. Cook another 5 to 6 minutes.
- Serve the bread pudding with the rum and Coke glaze drizzled over top with whipped cream.