Bourbon Raisin Bread Pudding with Candied Bacon and Pecans

BallisticBBQ's picture

Dec. 14, 2014

A kicked up version of an old stand-by!


Milk 2 1/4 Cup (36 tbs)
Turbinado sugar 2 Cup (32 tbs)
Beaten egg 5 Large
Vanilla extract 2 Teaspoon
Butter 1/4 Cup (4 tbs)
Raisins 1/2 Cup (8 tbs)
Ground nutmeg 1 Teaspoon
Bread cubes 3 1/2 Cup (56 tbs)
For the topping
Chopped pecans 1 Cup (16 tbs)
Melted butter 1/4 Cup (4 tbs)
Vanilla extract 1/4 Teaspoon
Packed light brown sugar 1/2 Cup (8 tbs)
Bacon strips 5 , chopped finely



1.  Prepare the grill and preheat it at 350 degrees F.

2.  Grease a casserole dish with butter and set aside.



3.  In a bowl, combine milk, turbinado sugar, eggs, vanilla extract, butter, raisins and ground nutmeg. Mix well to combine all the ingredients.

4.  Add bread cubes to this mixture and allow them to soak for a while.

5.  For the topping, in a bowl combine chopped pecan, melted butter, vanilla extract, light brown sugar and bacon. Mix well to combine.

6.  Transfer the bread mixture in the prepared casserole and spread the topping over it.

7.  Place it on indirect heat on the grill for about 35- 45 minutes.




8.  Serve warm along with bourbon sauce.

Recipe Summary

Cook Time: 45 Minutes
Ready In: 45 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 831Calories from Fat 339

 % Daily Value*

Total Fat 39 g60%

Saturated Fat 14 g70%

Trans Fat 0 g


Sodium 343 mg14.29%

Total Carbohydrates 115 g38.3%

Dietary Fiber 3 g12%

Sugars 100 g

Protein 13 g26%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet