question for dessert I saw on

Make sure the smoke is gone.

Dessert, Bread, Pudding, Traditional, Squeeze


INGREDIENTS:
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




ProcedureL
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
Dessert

Recipe Source
Author: Kevin Jacques AKA "Squeeze"

Source: BGE Eggtoberfest '05, Squeeze


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This can easily be adapted to BGE.

Bread, Pudding, Cheesy


INGREDIENTS:
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 )
*****Sauce*****
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




Procedure:
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.
*****Sauce*****
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