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question for dessert I saw on

ugagrillerVIIugagrillerVII Posts: 6
edited 9:16AM in EggHead Forum
on Barbecue America hosted by Rick Browne. He was doing bread pudding on the grill... but I can't find the recipe and the listed site is down. Any good ones?


  • Richard FlRichard Fl Posts: 8,248
    Make sure the smoke is gone.

    Dessert, Bread, Pudding, Traditional, Squeeze

    1 12 oz. Loaf French Bread, Stale, cubed ( or 6-8 cups any type stale bread)
    3 Cups Milk ( I use 2%)
    2 1/2 Cups Sugar
    5 Tbs. Butter, Melted
    4 Eggs
    2 Cups Half-and-Half
    2 Tbs. Vanilla
    1 Cup Raisins
    1 Cup Coconut
    1 Cup Pecans, Chopped
    1 Tsp. Cinnamon
    1 Tsp. Nutmeg

    1 Set up BGE for an indirect cook. Stabilize at 350° F and make sure there is no smoke ( This may take a bit)
    2 Mix everything together, mixture should be moist but not soupy, if soupy add more bread.
    3 Pour into buttered (Pam works also) 9x14 inch baking dish.
    4 Bake at 350° F for 1 hour and 15 minutes until top is golden brown and knife inserted near center comes out clean ( This is what I go by ).
    5 Serve warm. Hope you all enjoy!!!

    Recipe Type

    Recipe Source
    Author: Kevin Jacques AKA "Squeeze"

    Source: BGE Eggtoberfest '05, Squeeze

    This can easily be adapted to BGE.

    Bread, Pudding, Cheesy

    12-16 Pieces Cinnamon Raisin Bread, Day old Better
    3/4--1 Lb. Sliced Cheese, Edem, Gruyere, Creamy Havarty, or Whatever Soft Cheese You Enjoy
    5-7 Eggs
    3-4 Cups Milk
    pinch Salt
    1 Tsp. Nutmeg
    1 Shot Myer's Rum (optional )
    1/4 Cup Sugar
    1/4 Cup Water
    1 Cup Heavy Cream
    1 Dash Nutmeg
    1 Tbs. Butter
    1 Tbs. Cornstarch
    3 Ozs. Myer's Rum

    1 Grease an 8x8x2 inch baking dish. Place alternate layers starting from bottom, 4 slices bread, cheese to cover, keep layering until you run out of goodies, but have the top be cheese.
    2 Mix everything else and pour over the top, taking a spatula around the side to allow the liquir to permeate the edges.
    3 Bake in a water bath at 425°F fo 35-40 minutes. Cool 30 minutes. This may be eaten hot or cold.
    1 Mix the water and sugar in a saucepan and bring to a light boil to dissolve the sugar. Add the remaining ingredients and simmer. Pour over each portion as served.

    Recipe Type
    Side Dish

    Recipe Source
    Author: Commanders Palace, New Orleans, La.

    Source: Richard Howe
  • EGGARYEGGARY Posts: 1,222
    Challah can also be used for Bread Pudding. You can also throw in some Chocolate chips if you want the chocolate thing. It's all good.

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