Recipe Database
Apple-Raisin Bread Pudding
Apple-Raisin Bread Pudding

-Do this ahead to make it way better-
Enough rum to cover raisins - possibly 1/3 cup
1/2 cup raisins soaked in above rum for 4 days

3 large eggs, beaten
3 cups milk
3 1/2 cups raisin bread, cubed
2 cups apples (gala) chopped and peeled

-ChefNote- pour the raisins in a small wire sieve over a bowl, reserve the rum and the raisins-
In a large mixing bowl, whisk together eggs, milk, rum and brown sugar.
Fold in raisin bread, raisins, apples until bread cubes are moist.
Set aside for at least 30 minutes.
Butter the inside of a large cast iron pan and add the bread mixture.
Cook on the Big Green Egg using triple indirect heat- a place setter and a pizza stone on the grill and also an inverted pie pan.
Put the cast iron pan on the inverted pie pan.
Bake for 45 minutes.
Serve and enjoy

These dishes were performed at Big Green Egg Headquarters in Tucker, Georgia by Chef Fred with Kevin Jenkins at the helm.