Croissant pudding from the barbecue
This skillet croissant pudding is an approachable barbecue dessert. Airy croissants are combined with a creamy egg mixture and slowly cooked into a soft, golden brown pudding. Fresh strawberries and chocolate eggs provide a fresh and sweet flavor balance. Preparation over indirect heat gives the dish an even texture and a slightly crispy edge. Ideal as a dessert or sweet brunch from the barbecue.
View recipeFor 4 persons
Time: 35 min
Difficulty: easy
Supplies
Skillet (cast iron pan)
Barbecue with lid
Ingredients
- 3-4 croissants (torn into pieces)
- 2 eggs
- 200 ml of milk
- 1 sachet vanilla sugar
- 1-2 tablespoons of honey or sugar
- Handful of strawberries (halved)
- Handful of Easter eggs (coarsely chopped)
- Pinch of salt
- Cream butter (for greasing)
1. Prepare Barbecue
Light the barbecue and heat to about 180°C for indirect cooking.
2. Skillet filling
Grease a skillet with butter and spread the coarsely torn croissants over the pan.
3. Mixture & toppings
Beat the eggs with milk, vanilla sugar, honey (or sugar) and a pinch of salt and pour evenly over the croissants. Then spread the strawberries and chocolate (eggs) on top.
4. Barbecue
Place the skillet on the barbecue, close the lid and cook for about 20-25 minutes until the pudding is firm and golden brown.
