Steps

• Step 1

  When ready to cook, set the temperature to 350 degrees F and preheat 15 minutes, lid closed.

• Step 2

  For the Bread Pudding: In a small bowl combine heavy cream, sugar, eggs, vanilla, and salt. Whisk well. Fold in brownies and chocolate chips.

  Ingredients

  • 4  Eggs

  • 1 Teaspoon vanilla extract

  • 1 Pinch Salt

  • 1/2 Cup Bittersweet Chocolate Chips

  • 4 Cup Leftover brownies, cut into 1" cubes

  • 1 Cup heavy cream

  • 1/2 Cup sugar

• Step 3

  Pour mixture into a greased 9x13 baking pan and top with coconut flakes.

  Ingredients

  • 1/4 Cup dried coconut flakes

• Step 4

  Place baking pan directly on the grill grate and cook for 45 minutes or until the edges are lightly browned and puffed and center is barely set.

  00:45

• Step 5

  For the Caramel Sauce: In a medium saucepan over medium-high heat, combine butter, salt, and sugar.

  Ingredients

  • 2 Stick butter

  • 2 Cup brown sugar

  • 1/2 Teaspoon Salt

  • 1 Teaspoon baking soda

• Step 6

  Bring the mixture to a boil and cook until an instant-read thermometer reads 275 degrees F. Immediately remove from heat and whisk in vanilla and baking soda. Use caution because it will bubble up and release steam.

  Ingredients

  • 2 Teaspoon vanilla extract

• Step 7

  Serve brownie bread pudding with caramel sauce, whipped cream and candied walnuts. Enjoy!

  Ingredients

  • To Taste whipped cream

  • 1/4  candied walnuts or pecans