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Blueberry Bread Pudding
By Traeger Kitchen
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.
Prep Time
10 Minutes
Cook Time
1 Hours
Pellets
Apple
Ingredients
How many people are you serving?
4
Activating this element will cause content on the page to be updated.Units of Measurement:
main
| 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 |
Steps
1
Beat the eggs in a large mixing bowl. Whisk in the sugar, milk, vanilla, cinnamon, and salt.
Ingredients
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.
Ingredients
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 / 82 ˚C
Super Smoke
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 / 177 ˚C
9
Let cool slightly, then sift powdered sugar on top. Serve warm with sweetened whipped cream or vanilla ice cream, if desired.