I post a lot of healthy griddle recipes, but every so often you need a true guilty pleasure. This one is for the sweet tooth: Blackstone Rum and Coke Bread Pudding. It’s made on a flat top griddle and finished with a sticky, boozy rum-and-Coke glaze—rich, caramelized, and perfect for serving warm with whipped cream.
How to make Blackstone Rum and Coke Bread Pudding
Begin by whisking together a pint of heavy cream with 2 eggs, a generous splash of vanilla, a pinch of kosher salt, and brown sugar. Add dark or spiced rum and a little Coca‑Cola to the custard for that signature rum-and-Coke flavor, then tear in about 7–8 slices of brioche. Stir until the bread is well coated and let the mixture rest while you prepare the glaze.
To make the rum-and-Coke glaze, combine the remaining Coca‑Cola, rum, and brown sugar in a small to medium skillet. Bring to a boil over high heat, then reduce to medium and simmer, stirring occasionally, until it reduces and thickens to a drizzle-able consistency—about 10–15 minutes. Watch it closely so it doesn’t scorch; if it becomes too thick, stir in a touch more rum or Coke to loosen it.
Heat your Blackstone griddle (or other flat top) to medium-low. Place silicone egg rings on the griddle and add a small piece of butter in each ring. Use an ice cream scoop or large spoon to portion the soaked brioche batter into the buttered rings.
Cook for about 5–6 minutes until the bottoms are set and golden, then remove the rings and carefully flip each pudding to brown the other side. Cook another 5–6 minutes until cooked through and nicely caramelized on both sides. The exact cook time will depend on the heat of your griddle and the thickness of each portion.
Serve Blackstone Rum and Coke Bread Pudding with whipped cream and the rum-and-Coke glaze over top
Plate each warm bread pudding, drizzle generously with the rum-and-Coke glaze, and top with a dollop of whipped cream. The contrast of warm, caramelized bread pudding and cool whipped cream is irresistible—ideal for a cozy evening or a special outdoor dessert cooked right on the griddle.
Tips and variations
- If you prefer a milder alcohol flavor, reduce the amount of rum in both the custard and the glaze. Simmering the glaze reduces alcohol content and concentrates flavor, but it may not remove all alcohol.
- Swap brioche for challah, croissants, or day-old French bread for slightly different textures—brioche will yield the richest, most tender result.
- Add mix-ins such as raisins, chopped dark chocolate, or toasted nuts for extra texture and flavor. Sprinkle cinnamon or grated orange zest into the custard for a bright twist.
- For individual servings without egg rings, use a small cast-iron pan or ramekins on the griddle, adjusting cook time as needed.
Storage and reheating
Store leftovers covered in the refrigerator for up to 3–4 days. Rewarm gently on the griddle over low heat or in a low oven until heated through, then refresh with a little extra glaze and whipped cream before serving.
Ingredients
- 1 pint heavy cream
- 1 (12-ounce) can Coca‑Cola
- 1/2 cup dark or spiced rum (divided)
- 1/2 cup brown sugar (divided)
- 2 eggs
- 1 teaspoon vanilla extract
- Pinch kosher salt
- 1/2 loaf brioche (about 7–8 slices), torn into pieces
- 2 tablespoons butter, divided into 8 pieces
- Whipped cream, for serving
Instructions
- In a large bowl, whisk the heavy cream with 2 tablespoons of the Coke, half the rum, half the brown sugar, eggs, vanilla, and a pinch of salt. Mix until combined.
- Tear the brioche into the custard, pressing pieces down so they soak the liquid. Let the mixture rest while you make the glaze.
- In a small skillet, combine the remaining Coke, rum, and brown sugar. Bring to a boil over high heat, then reduce to medium and simmer 10–15 minutes, stirring occasionally, until the sauce reduces and thickens to a drizzle-able glaze. Remove from heat and let cool slightly.
- Preheat the griddle to medium-low. Place silicone egg rings on the surface and put a small piece of butter in each ring. Scoop the soaked bread mixture into the rings.
- Cook 5–6 minutes until the bottoms are set and golden. Remove the rings, flip each pudding, and cook another 5–6 minutes until cooked through and browned.
- Serve warm with the rum-and-Coke glaze drizzled on top and a generous spoonful of whipped cream.
Equipment
- Blackstone griddle or flat top griddle
- Silicone egg rings (or small pans/ramekins)
- Small skillet for glaze
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More recipe ideas
If you enjoy this griddle dessert, try other griddle favorites like reverse-seared steaks, teriyaki turkey skewers, or spiced apple crumbles adapted for the flat top. These recipes make great companions for an outdoor cooking session that ends on a sweet note.
