This is a perfect dessert for those of us with a major sweet tooth. This bread pudding features the tartness of cranberries and pecans plus a sweet, crunchy topping with a mellow brandy sauce with the smoky kiss of pecan. All made even better on our Green Mountain Davy Crockett Tailgater.
Cranberry Pecan Bread Pudding
Prep Time: 15 minutes
Cook Time: 40 minutes at 350 degrees (174c)
Grill: Green Mountain Wood Pellet Grill
Pellets: Lumberjack Pecan
Ingredients: Cranberry Pecan Bread Pudding
- 5 cups cubed French bread, Patti left it out overnight to make the bread cubes stale
- 6 eggs, beaten
- 2 ½ cups milk, low fat works fine
- 1 Tablespoon pure vanilla extract
- 2 ½ cups light brown sugar, divided
- ½ stick butter, softened
- 1 ½ cups dried cranberries
- 1 ½ cups pecans, chopped
- 1 Tablespoon cinnamon, divided
Ingredients: Brandy Sauce
- ½ cup butter, melted
- ½ cup brown sugar
- 1 Tablespoon pure vanilla extract
- ½ cup good quality brandy
Bread and Batter
Directions: Cranberry Pecan Bread Pudding
In large bowl mix together the beaten eggs, 2 cups brown sugar, 1 teaspoon cinnamon, vanilla, milk and cranberries. Gently stir in bread cubes and let set for 15 minutes. In small bowl mix ½ cup brown sugar, pecans and cinnamon. Cut in butter and mix until crumbly.
Using a small saucepot over low heat mix together melted butter, brown sugar and vanilla until sugar is melted. Stir in brandy. Keep warm.
Pour Bread Mixture into Baking Dish
Pour bread mixture into well greased 13×9 baking dish. (Patti likes foil pans for easier clean up.)
Sprinkle on topping.
Bake uncovered for 40 minutes @ 350 degrees (174c)
Remove from grill and pour on brandy sauce or serve on the side.
Sprinkle on Topping and You’re Ready for the Grill
Cooking Directions: Green Mountain Wood Pellet Grill
To prepare the grill for cooking, check your pellet supply – top off or change flavors as needed. Scrape grill grates off. Set the temperature to 450 degrees and press the “Start” button. Give the grill about 15 minutes to reach temperature and the grates to burn clean.
Note: You can set the start temperature anywhere you want. I do 450 (230c) for a quick cleaning burn.
I like to smoke everything for at least 30 minutes with an hour being even better. After all the Green Mountain Wood Pellet Grill is a awesome smoker so use it for all the wood smoke flavor it will add to your food.
So after the grill comes up to temp and burns clean turn it back down to low. This will be around 180 to 200 degrees (84 to 95c). Place everything directly onto the grill and just let it hang out in the smoke and get happy for 30 minutes or so. This is referred to as “Smoking” or “Hot Smoking”, the temperature is 180 degrees (84c). 30 minutes of smoking is not enough to have any cooking effect on your meat but it is enough to open the pores so that the meat can pick up all the flavor of the smoke.
After 30 minutes, turn the (Temperature Control) up to 350 degrees (174c) for 40 minutes or so. Test for doneness by inserting a toothpick into it. If it comes out clean it’s done. If not give it a little more time.
That Kiss of Pecan Smoke
Note: I get a lot of questions about the kind of pellets you can use with a recipe. Keep in mind that a recipe is just an outline. Some you need to follow closely like when you are making bread, but most you can do anything you can dream, our favorite way to cook. Feel free to mix and match the pellets until you find a combination you really like. Also you are only smoking at temps less than 250 degrees (122c), anything higher is cooking and there will not be much if any smoke so it does not matter what kind of pellet you are using.
Cooking In the Oven:
We have been getting requests for recipe conversions for the Pacific Living Pizza Oven. I tell folks all the time that cooking on a Wood Pellet Grill/Smoker is just as easy as cooking in your oven. Just about anyone can do it and do it well. Think about it. You set your control knob to the temp you want, put your meat in and leave it for a set time.
It is the same thing, time and temperature is what it is all about. The Louisiana Grill is just like your oven except it uses wood pellets and has wheels.
I did 20 minutes here at 350 (174c).
Note: The Pacific Living Pizza Oven also has a smoke box.
About our Recipes
We do our recipes on our patio where we have a lineup of grills, including Louisiana, Green Mountain, Royall, Memphis, Traeger pellet grills, Char Griller side box smoker, Saber, Charmglow, Char-Broil, The Big Easy, Pacific Living Pizza Oven, Lodge Sportsman’s, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles are healthy and low fat and will fit pelletheads, gas, natural wood and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.
The important thing to keep in mind is TIME & TEMPERATURE. You can even do some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.
Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste. Take it and run with it….
Our Thanks To:
Country Bob’s All Purpose Sauce
Maverick Industries, Inc.
F.Dick Professional Knives and Tools.
A storage container & dispenser for wood pellets
Lumberjack Wood Pellets
Pacific Living, Inc.
Outdoor Living Products
866 410 0408