grilled
bread pudding
dessert
thanksgiving
Thanksgiving desserts
at home
pumpkin
This video is unavailable because we were unable to load a message from our sponsors.

If you are using ad-blocking software, please disable it and reload the page.
Playing How To Make Pumpkin Bread Pudding On The Grill | Michael Symon

How To Make Pumpkin Bread Pudding On The Grill | Michael Symon

How to Make Spiked Hot Chocolate Hazelnut Mudslides | Sunny Ande…

Jamie Lee Curtis Has an Adorable Proud Godmother Moment for Gods…

How to Make Marinated Beef Filet Bites with Spinach Rice Pilaf (…

What Are Rachael's Favorite Plant-Based Meals to Make? | Q & Ray…

Jamie Lee Curtis On Her "Halloween Kills" Character Laurie "Soft…

How to Make German Chocolate Cookies | Sunny Anderson

How to Make Chocolate-Hazelnut Puff Pastry Twists

How to Make Everything Puff Pastry Pigs in a Blanket

Black-ish Star Anthony Anderson Teases Final Season Surprises: "…

Baby Nursery Tour: Style Expert + Host Lilliana Vazquez Shows In…

How to Make Bacon, Egg and Cheese Toast Cups

Anthony Anderson's Mom Put Acting Dreams Aside to Raise Him—But …

How to Make Rotisserie Chicken and Scallion Noodles | Rachael Ray

Our First Guest Back in the Studio Is Legendary Chef Jacques Pép…

How to Make Chile Verde Tacos de Picadillo | Rachael Ray

Rach Returns to Studio in New Set Kitchen: Watch Her Welcome Our…

José Andrés Makes a Fridge-Hunting Tuna Salad

Bob Harper Needed a Letter of Recommendation for His New NYC Hom…

Inside Rachael & John's Dreamy 16th Anniversary Celebration at T…

Each product has been independently selected by our editorial team. We may receive commissions from some links to products on this page. Promotions are subject to availability and retailer terms.

Make this year's Thanksgiving dessert outside on a grill with this easy recipe for from chef Michael Symon. Not up for grilling in November where you live? He also gives oven instructions. 

PS: When grating his fresh nutmeg for this recipe, the grinder he was using caught Rach's eye—here's a similar one you can order from Williams Sonoma. 

Click here for more easy and delicious Turkey Day ideas. 

Ingredients

  • Softened butter, for pan
  • One 15-ounce can pure pumpkin puree
  • 3 large eggs
  • 3 large yolks
  • 2½ cups half-and-half
  • 2 cups whole milk
  • ½ cup granulated sugar
  • ½ cup dark or light brown sugar
  • 1½ teaspoons pure vanilla extract  
  • Pinch of salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon freshly grated nutmeg
  • 2 tablespoons molasses
  • 6 cups day-old bread, such as challah, cut into large cubes (from one 1-pound loaf)
  • Whipped cream, for serving

Yield

Serves: 8 to 10

Preparation

Prepare a charcoal grill for indirect heat by banking the coals off to one side only, which will create a hot and cooler side. If using a gas grill, preheat one side only. Alternately, preheat oven to 350˚F.  

Butter a 9-by-13-inch pan.

In a mixing bowl, whisk pumpkin, eggs, yolks, half-and-half, milk, sugars, vanilla, salt, spices and molasses.

Arrange the bread in the prepared pan, then pour the custard on top. Mix to combine, making sure to soak all the bread, and press down slightly. Let soak for at least 15 minutes or up to overnight.

Cover the pan with a sheet of tented foil pierced with a few holes, then place on the indirect heat side of the grill. Cover the grill or bake until the custard is just set, about 45 minutes. Uncover, then grill or bake until the pudding puffs and the custard is fully set, 30 to 40 minutes more. Remove the pan from the grill or oven to cool slightly before serving with whipped cream.