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Smoked Classic Bread Pudding

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  • Yields: 8–10 Servings
  • Cook time: 1 h
  • Prep time: 25 minutes


  • 1 loaf French bread, cubed 1½ inches
  • ½ cup raisins
  • 2 cups milk
  • ¼ cup butter
  • ½ cup sugar
  • 2 eggs, beaten
  • 1 teaspoon vanilla extract
  • 2 tablespoons Ray’s Warm Apple Pie Rub
Vanilla Sauce
  • ½ cup butter
  • ½ cup sugar
  • ½ cup brown sugar, packed
  • 1 tablespoon Ray’s Warm Apple Pie Rub
  • 1 tablespoon vanilla extract


  1. Heat recteq grill or wood pellet grill to 350°F. Grease 1½-quart casserole dish and set aside.
  2. Place bread cubes onto baking sheet. Bake 8–10 minutes or until toasted.
  3. Combine toasted bread cubes and raisins in prepared casserole dish and set aside.
  4. Combine milk and ¼ cup butter in 1-quart saucepan. Add to grill and heat 4–7 minutes or until butter is melted.
  5. Combine all remaining pudding ingredients in bowl then mix well. Add milk mixture and mix well.
  6. Pour milk mixture over bread cubes. Cook on recteq for 50–60 minutes or until set in center.
  7. Meanwhile, combine all sauce ingredients except vanilla in 1-quart saucepan. Add to the grill, stirring occasionally until mixture thickens and comes to a full boil. Carefully stir in 1 tbsp vanilla.
  8. Spoon warm pudding into individual dessert dishes; serve with sauce. Store refrigerated.

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