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Blueberry Bread Pudding

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Apple

Ward off those pesky pickers, Traeger baked blueberries plump up to flood this sticky dessert with amazing flavor. This dessert is first-rate, and you'll want to save some for breakfast.

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  • 5 eggs

  • 3 Cup sugar

  • 2 1/2 Cup milk

  • 1 1/2 Teaspoon vanilla

  • 1 Teaspoon cinnamon

  • 1 Pinch salt

  • 5 Cup Bread

  • 3 Cup blueberries

  • 1

    Beat the eggs in a large mixing bowl. Whisk in the sugar, milk, vanilla, cinnamon, and salt.

    • 5 eggs

    • 3 Cup sugar

    • 2 1/2 Cup milk

    • 1 1/2 Teaspoon vanilla

    • 1 Teaspoon cinnamon

    • 1 Pinch salt

  • 2

    In another large bowl, combine the bread and 2 cups (200 g) of the blueberries.

    • 5 Cup Bread

    • 3 Cup blueberries

  • 3

    Pour the egg mixture over the bread-blueberry mixture and let sit for 30 minutes. Meanwhile, place muffin liners in a muffin tin.
  • 4

    When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes).
  • 5

    Spoon the bread-blueberry mixture into the prepared cups; evenly top each with the remaining cup of blueberries, pressing them gently into the pudding with the back of a spoon.
  • 6

    Dust the top with sugar.
  • 7

    Arrange the pan directly on the grill grate and smoke for 30 minutes.

    180 ˚F

  • 8

    Increase the temperature to 350F (180 C), and bake until the pudding is set and golden brown on top, about 25 minutes.

    350 ˚F

  • 9

    Let cool slightly, then sift powdered sugar on top. Serve warm with sweetened whipped cream or vanilla ice cream, if desired.

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