One of the best sweet sides you can serve up with some summertime BBQ is bread pudding.  And what can make any old bread pudding recipe even better??  Adding a bit of bourbon and baking it on your Grill Dome!  Check out the full recipe below with step by step instructions in the video.  Enjoy!

Pudding Ingredients:

1 1/2 lbs challah bread
4 cups half and half
1 1/2 sticks butter
1 cup light brown sugar
1/2 cup granulated sugar
3 Tbsp pure vanilla extract
5 eggs
1 cup golden raisins

In a large mixing bowl, pour the half and half into the challah bread and lightly mix up w/ your hands. You want the bread chunks to remain fairly intact, so mix lightly…

For the custard portion of the pudding, melt the butter over medium heat. Once melted, add the brown sugar, granulated sugar and vanilla extract. Stir together then take off the heat. In a mixer, mix up 5 beaten eggs for 10-15 seconds then add the butter/sugar/vanilla mix. Mix on low for 30-45 seconds until nice and blended.

Pour the custard over the pudding and gently incorporate. Pour the pudding blend into a greased 13 x 9 pan, then using your hands, lightly incorporate the raisins into the pudding. Cover with a sheet of aluminum foil.

Set your Grill Dome up for an indirect cook using the Indirect Cooking Rack and the Ceramic Stone and preheat/stabilize to 350°. Place the pudding directly on the main cooking grate or on the Extender Rack. Cook for 55 – 60 min then take the foil off and continue to cook for an additional 10 minutes. Remove and set aside to cool.

Glaze Ingredients:

4 tbsp unsalted butter
2 tbsp bourbon
1 cup confectioners sugar
1/2 cup heavy cream

Melt butter over medium heat then mix in confectioners sugar and bourbon. Remove from the heat and mix in the heavy cream. Pour the glaze over the pudding, serve and enjoy!

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