Grill-baked Bread Pudding
1 Large loaf French bread, sliced 1/2" thick, and allowed to dry out
8 Large eggs
1/4 C Flour
1-3/4 C Pure maple syrup
2 PINTS Half-and-half
1 TSP Vanilla extract
1/2 TSP Ground cinnamon
1/4 TSP Fresh ground nutmeg
1/4 TSP Kosher salt
1/2 C Assorted dried fruit, chopped
1/2 C Toasted pecans
1. Preheat the grill to 375º and maintain that temperature.
2. Butter a medium, baking dish.
3. In a food processor lightly beat the eggs. Add flour and beat until smooth. Add one and one half cups of the maple syrup, the half-and-half, vanilla, cinnamon, nutmeg, and salt. Beat until well mixed. Layer the bread in the baking dish, overlapping like the scales on a fish, into three or four rows. Ladle the egg mixture over the bread slices and allow the mixture to soak in for 5 to 8 minutes. Sprinkle the fruit over the bread.
4. Chop up half of the pecans, and sprinkle all the pecans over the bread.
5. Place a sheet pan on the grill and fill with water. Place a baking rack (or the rack from your oven) on top of four ramekins or spacers (bricks will do in a pinch). Place tinfoil over the top of the dish and place on the rack. Bake for 1/2 hour and then rotate the dish (to insure even baking) and bake for 1/2 hour more. Remove foil and bake until pudding is set and golden brown, about 15 minutes. Drizzle with last 1/4C maple syrup. Serve.
1 Large loaf French bread, sliced 1/2" thick, and allowed to dry out
8 Large eggs
1/4 C Flour
1-3/4 C Pure maple syrup
2 PINTS Half-and-half
1 TSP Vanilla extract
1/2 TSP Ground cinnamon
1/4 TSP Fresh ground nutmeg
1/4 TSP Kosher salt
1/2 C Assorted dried fruit, chopped
1/2 C Toasted pecans
1. Preheat the grill to 375º and maintain that temperature.
2. Butter a medium, baking dish.
3. In a food processor lightly beat the eggs. Add flour and beat until smooth. Add one and one half cups of the maple syrup, the half-and-half, vanilla, cinnamon, nutmeg, and salt. Beat until well mixed. Layer the bread in the baking dish, overlapping like the scales on a fish, into three or four rows. Ladle the egg mixture over the bread slices and allow the mixture to soak in for 5 to 8 minutes. Sprinkle the fruit over the bread.
4. Chop up half of the pecans, and sprinkle all the pecans over the bread.
5. Place a sheet pan on the grill and fill with water. Place a baking rack (or the rack from your oven) on top of four ramekins or spacers (bricks will do in a pinch). Place tinfoil over the top of the dish and place on the rack. Bake for 1/2 hour and then rotate the dish (to insure even baking) and bake for 1/2 hour more. Remove foil and bake until pudding is set and golden brown, about 15 minutes. Drizzle with last 1/4C maple syrup. Serve.
