Make your holiday meal complete with grilled bread pudding.
Watch Pitmaster Daniel demonstrate how to grill bread pudding for the holidays.
1 loaf Brioche bread
1 tbsp butter
6 to 8 Eggs
1 cup Sugar
1-quart Heavy Cream
1/4 tsp nutmeg
1/2 tsp cinnamon
1 tbsp Vanilla Bourbon
1 cup Chocolate Chips
1/4 cup Markers Mark, if desired
For the Makers Mark Glaze
8 oz butter
1 cup sugar
1 cup Markers Mark
Prep the Bread:
Cut the bread into 1” cubes and allow it to sit in a wire rack overnight to firm, and get stale.
Prep the custard:
In a large bowl, whisk together eggs until smooth.
Add the sugar, heavy cream, nutmeg, cinnamon, and vanilla bourbon.
Pour the egg mixture into a large 5 quart Dutch Oven.
Fold the stale bread in, to coat, layering chocolate chips in as desired.
If you want, add another splash of Makers Mark.
Set the Dutch Oven over the grill holding a steady temperature of 350 degrees.
Bake for 30 minutes with the cover on the Dutch Oven.
Remove the lid and grill for another 30 minutes to finish the custard.
The custard is set at 160 degrees F with an instant-read thermometer. It will jiggle a bit.
Remove from heat. The Dutch Oven will keep the bread pudding warm while you make the glaze.
Make the Makers Mark Glaze:
Whisk the butter and sugar together over indirect heat until smooth.
Add in the Makers Mark and stir to combine.
Allow the sauce to simmer over the indirect heat, gently whisking until the sugar is dissolved, for 20 minutes to thicken and reduce.
Spoon portions of the bread pudding into bowls and drizzle the Makers Mark Glaze on top.
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