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Beat the eggs in a large mixing bowl. Whisk in the sugar, milk, vanilla, cinnamon, and salt.
In another large bowl, combine the bread and 2 cups of the blueberries.
Pour the egg mixture over the bread-blueberry mixture and let sit for 30 minutes. Meanwhile, place muffin liners in a muffin tin.
When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes).
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.
Dust the top with sugar.
Arrange the pan directly on the grill grate and smoke for 30 minutes.
Increase the temperature to 350F, and bake until the pudding is set and golden brown on top, about 25 minutes.
Let cool slightly, then sift powdered sugar on top. Serve warm with sweetened whipped cream or vanilla ice cream, if desired.