Don't heat up the house when you want to bake a blackberry brioche bread pudding in the summertime - make a package and pop it on the grill. Scoop into bowls and top with whipped cream or ice cream to serve!

Ingredients

• 1 cup milk
• 2 eggs
• ½ cup white sugar
• 1 teaspoon vanilla extract
• ½ teaspoon sea salt
• 12 ounces brioche bread, cut into 3/4-inch cubes
• 1 pint blackberries, halved
• 4 ounces cream cheese, chilled and diced (optional)
• aluminum foil (such as reynolds wrap®)
• 1 tablespoon unsalted butter, melted

Directions

1. Preheat an outdoor grill for medium-high heat, approximately 375 degrees F (190 degrees C).
2. Whisk milk, eggs, sugar, vanilla extract, and salt together in a large bowl. Fold in bread cubes, blackberries, and cream cheese. Set aside until liquid is absorbed, about 15 minutes.
3. Place a layer of heavy duty aluminum foil or 2 layers of regular aluminum foil on a flat surface. Brush aluminum foil with melted butter.
4. Arrange bread mixture in the center of the aluminum foil. Bring short ends together; fold over twice to seal. Bring sides in, leaving room for steam to form; fold over twice to seal.
5. Grill over indirect heat until bread pudding is puffed, liquid is absorbed, and edges are toasty, about 35 minutes.
6. Remove package from the grill; open carefully using tongs or mitts. Cool for 10 minutes.