The Cooking Cardiologist, Dr. Richard Collins, shows us how to make On-the-grill Caramel Apple Bread Pudding.
Fall is a perfect time to create desserts on the grill. Fruit will caramelize and the flavors are truly comfort food. The secret to doing this recipe is to have small cast iron skillets measuring 6 inches across. Almost any fruit will work, but apples, at this time of the year, are the best. The technique is very simple; create an indirect heat on the grill. If using charcoal, move the coals to one side. If using a gas grill, turn off the grilling heat beneath the cast iron skillets. Each skillet serves two people and serve directly from the skillets, warm.
Four 6-inch cast iron skillets
Aluminum foil to cover each
1T Smart Balance
5 eggs, substitute egg of choice is Egg Beaters (1 cup)
1 cup Borden’s sweeten fat free condensed milk
½ cup reduced fat Buttermilk
8 slices of raison cinnamon bread, toasted and ¼ inch cubed. Udi’s gluten free is available as well
1 apple, cored and cubed with skin intact. Note: for more apple goodness, add another chopped apple
1 jar caramel sauce, my favorite is Smucker’s, ½ cup divided
Coat the insides of each cast iron skillet with the Smart Balance butter. Preheat grill for indirect heat, leaving one portion of the grill without direct heat. Note the overhead grill temperature should register about 3500 F. In a medium bowl, combine the egg substitute, condensed milk, Buttermilk, vanilla and extra cinnamon if desired. Add the toasted bread cubes. Let soak for 20 minutes. In another bowl, add the cubed apples and ¼ cup caramel sauce. Combine to coat the apples cubes. Add to the egg/milk/bread mixture. Combine. Evenly distribute to the 4 iron skillets. Cover each with foil. Place on the grill. Be sure to have oven mitts to adjust or lift the skillets. Grill roast for about 30 minutes until the middle of the bread pudding is firm and set. Cool. Serve with whipped toping of choice, ice cream or Greek yogurt of choice. Drizzle each with the remaining warmed caramel sauce.
Serves eight. ½ of the individual skillet bread pudding iron skillets.
Nutrition Info: Calories: 310, Total Fat: 5 g, Saturated Fat: 1.5 g, Trans Fat: 0 g, Cholesterol: 105 mg, Sodium: 270 mg, Carbohydrate: 52 g, Fiber: 2 g, Protein: 10 g
Diabetic Exchanges: 3 ½ Starch