Smoked Bread Pudding is delicious way to use up day old bread or buns to create a wow-factor dessert, and all on your grill! And the really delicious part of this dessert is you can use most ANY fruit, fresh or dried, and even mix up your spices to get a little creative with out alot of effort!
SMOKED BREAD PUDDING
2 eggs
1 tablespoon of maple syrup or maple syrup powder
1 tablespoon vanilla
2 1/2 cups milk
1 1/2 cups sugar
1 teaspoon of salt
5 cups sourdough bread, cut into 1-inch cubes
1 cup diced fruit (fresh or dried) apples-peaches-plums-or berries
**Optional: 1/2 tsp of cinnamon, or 1/4 tsp of cloves or nutmeg, or 1/2 tsp of Chinese 5 Spice or Za’atar Seasoning
**Optional:1/3 cup chopped pecans
*** Use a disposable tin foil muffin pan for individual servings (2 for this recipe amount) or a disposable tin cake pan. Wrap the whole pan in foil and seal up to “bake” on grill.
SAUCE
1/2 cup of RumChata
1/2 cup of heavy cream
tablespoon of sugar
DIRECTIONS
Start by cutting up your bread and any fruit your using. Grease your muffin tin or square cake pan, whichever you’ll be using.
Next combine eggs, syrup (or syrup powder), vanilla, milk, sugar and salt and whisk together. Pour mixture over bread and then add bread mix to an pan(s). Top with pecans and cook in your smoker at 325f for 1 hour or place on your hot BBQ grill on indirect heat and keep lid closed. While the bread pudding is cooking make the rum sauce by combing RumChata, heavy cream and sugar. Slowly simmer for 20 min and set aside. When the bread pudding is done let it cool for 15 min and serve with a drizzle of the rum sauce.
Picture from TasteOfHome.com