This week, I’m sharing 5 BBQ recipes (one new one every day), that I created as part of the Ontario Gas BBQ Recipe Challenge. And lucky you, there are 4 other Ontario food bloggers who are sharing their great BBQ recipes, too. You won’t go wrong checking out all the other blogger recipes as well, for some great summer BBQ inspiration!
A delicious warm banana bread pudding, topped with a decadent coconut caramel sauce. I cooked mine on the BBQ, but an oven works well, too :)
After all the recipes are revealed by each of the bloggers, one recipe from each participant will be chosen by OGB. You’ll have a chance to vote for your favourite recipe and you can win one of the weekly $100 OGB gift cards just for voting. You can find more information and links to the other bloggers participating on the Ontario Gas BBQ website.
The Challenge: To create a summer Dessert, Thai-inspired Cuisine, using fruit.
The Tool: The Mini Roaster.
My Recipe: Banana Bread Pudding with Coconut Caramel Sauce
This challenge was probably the most difficult for me. Making a Thai dessert wasn’t tricky. Making a Thai dessert on the BBQ in a The Mini Roaster was a bit more of a head-scratcher. I settled on a bread pudding, since I thought it would bake up nicely on the BBQ and would be delicious served warm. The combination of banana and coconut is my nod to Thai flavours.
My pudding as it started on the BBQ
There were a few unexpected challenges with this bread pudding (my experience baking on the bbq is not extensive ;). First, I was totally unprepared for how much this pudding would rise while baking. That made the plan of topping the pudding with the lid part way through baking impossible. Lesson learned – don’t fill it up all the way :) The second challenge was that it cooked more quickly than expected on the BBQ. So my pudding got a wee bit overly-browned on top. Thankfully, it wasn’t fatal, as the inside was lovely. Just a tip – you can cover with tin foil to control the top browning, but be sure to cover it tightly (rather than tent it, as you would do in an oven).
My pudding after 15 minutes on the BBQ!
This pudding may not win any beauty contests, but what she lacks in neat looks, she more than makes up for in great taste! The combination of bread pudding dotted with warm, sweet bananas, topped with melting ice cream and all mixing together with the coconut caramel sauce is perfection. (The Coconut Caramel Sauce is positively addicting! I’ll be making that over and over again :)
The bread pudding and sauce can both be made ahead. Simply throw on the BBQ later on and enjoy!
- Banana Bread Pudding:
- 4 thick slices of bread, toasted
- 1 medium banana
- 1 Tbsp. brown sugar
- 2 large eggs
- 3/4 cup half & half (10%) cream
- 3 Tbsp. stirred* coconut milk
- 1/2 tsp. vanilla
- Pinch Salt
- Coconut Caramel Sauce:
- 2 Tbsp. unsalted butter
- 1/2 cup firmly packed light brown sugar
- 1/2 cup stirred* coconut milk
- 1/2 cup sweetened shredded coconut, toasted
- Vanilla Ice Cream, for serving
- Toast your bread slices lightly in the toaster, just to dry them a bit. Cut off the side crusts to form a rectangle. Cut each slice in to 9-12 cubes. Place toasted bread cubes aside.
- Slice your banana in to 1/2-inch slices, then cut each slice in to quarters. Place in a bowl and toss with 1 tbsp. brown sugar. Set aside.
- *Stirred coconut milk: When you open your coconut milk, you may find a solid creamy layer on top. If so, stir this layer in with the more watery liquid underneath, to get a smooth, creamy milk.
- In a medium bowl, combine the eggs, half & half, coconut milk, vanilla and salt. Whisk to combine thoroughly.
- Grease your roasting dish. Place 1/3 of the bread cubes in the bottom of the dish. Sprinkle 1/2 of the banana/brown sugar mixture over top. Add another 1/3 of the bread cubes. Sprinkle with remaining banana mixture. Top with remaining bread cubes. (You may not need all of them. Just fill vessel to near the top, but not to the top. Allow 3/4-1 inch growing room). Pour egg/cream mixture over top until it almost reaches the rim of the roaster. It may not all fit. Reserve any extra to top up. Press bread down with a fork, so that it compresses a bit and is mostly covered with liquid. Cover with plastic wrap and set aside for 15-20 minutes. If liquid level has dropped due to the bread absorbing it, top it up with reserved cream mix, cover and refrigerate until ready to put on the BBQ or bake.
- To toast the coconut: Spread coconut on a baking sheet and bake in a pre-heated 350° F. oven for 8-10 minutes, or until golden brown. Watch closely! Remove to a bowl and allow to cool.
- Meanwhile, make the Caramel Coconut Sauce: Melt butter in a small saucepan. Add the brown sugar and cook, stirring constantly for 2-3 minutes until sugar melts. Whisk in the stirred coconut milk. Bring to a boil, then reduce heat to medium-low and simmer, stirring occasionally, for 10-15 minutes, until thickened. Stir in toasted coconut and remove sauce to a bowl until needed. You can refrigerate. Microwave briefly to loosen up sauce again before serving.
- *Be sure to remove roaster from fridge 30 minutes before placing on BBQ or in oven. When you're ready to bake the bread pudding, heat your BBQ or oven to 375° F - 400° F range. Place roaster, uncovered on area of bbq grill that has burner turned off directly underneath. BBQ uncovered for 15 minutes with the lid of the bbq closed, then cover top of pudding fairly tightly with tinfoil (poke a small hole in the very top to allow steam to escape) and bbq for about another 10 minutes or so with the lid closed, or until a knife inserted into pudding comes out clean.
- Allow to stand for 5 minutes (it will deflate somewhat as it cools). To serve, top warm pudding with a scoop of vanilla ice cream and lots of the Coconut Caramel Sauce.