Baked Bread Pudding by Doug Scheiding

In a large bowl combine: 2 cups sugar (200 g), 2 1/2 Tbsp vanilla, 6 eggs, 1 1/2 cups (200 ml) heavy cream and 1/2 cup (50 ml) water. Add bread (cut into 1/2 inch (2cm) cubes, dried) and toss to coat.

Combine white chocolate and1/2 cup (250 ml) heavy cream in a small sauce pan and heat until chocolate is melted. Let cool slightly then pour over bread mixture. Toss to combine being careful not to break up the bread too much. Let mixture sit for 30 minutes then pour into heavily buttered 4 or 5 quart dutch oven (or other prepared pan). Pour any remaining liquid on top of bread mixture.

In a small bowl, combine brown sugar, butter and pecans. Top bread mixture with pecans then sprinkle a light dusting of cinnamon over the top.

When ready to cook, start the Traeger grill and set the temperature to 325 degrees F (160 C). Preheat, lid closed for 10-15 minutes.

Place dutch oven directly on grill grate and cook 50-60 minutes until bubbling and cooked through.

Bourbon Glaze: In a small sauce pan combine butter, sugar, bourbon and bring to a boil. Reduce heat and simmer 2 minutes. Remove from heat and season with a pinch of salt. Add additional butter or bourbon if desired.

Drizzle bread pudding with glaze just before serving. Enjoy!