Cooking Time: 2 hours 15 minutes
Servings: 8 to 10
Ingredients:
1loaf (about 4 cups) brioche or challah, cubed into 1-inch cubes
3eggs, lightly beaten
2cups milk
2/3 cups sugar
2large bananas, peeled and smashed
1tbsp. vanilla extract
1tbsp. cinnamon
¼ tsp. nutmeg
½ cup pecans
Rum Sauce Ingredients:
½ cup spiced rum
¼ cup unsalted butter
1cup dark brown sugar
1tsp. cinnamon
5large bananas, peeled and quartered
Directions:

1. Place pecans on a skillet over medium heat and lightly toast for about
   5 minutes, until you can smell them.
2. Remove from heat and allow it to cool. Once cooled, chop pecans.
3. Lightly butter a 9” x 13” baking dish and evenly layer bread cubes in
   the dish.
4. In a large bowl, whisk eggs, milk, sugar, mashed bananas, vanilla
   extract, cinnamon, and nutmeg until combined.
5. Pour egg mixture over the bread in the baking dish evenly. Sprinkle
   with chopped pecans. Cover with aluminum foil and refrigerate for
   about 30 minutes.
6. Preheat Traeger grill to 180°F. Turn your smoke setting to high, if
   applicable.
7. Remove foil from dish and place on the smoker for 5 minutes with the
   lid closed, allowing bread to absorb smoky flavor.
8. Remove the dish from the grill and cover with foil again. Increase your
   Traeger grill’s temperature to 350°F.
9. Place dish on the grill grate and cook for 50-60 minutes until
   everything is cooked through and the bread pudding is bubbling.
10. In a saucepan, while pudding cooks heat up butter for rum sauce
    over medium heat. When the butter begins to melt, add the brown
    sugar, cinnamon, and bananas. Sauté until bananas begin to soften.
11. Add rum and watch. When the liquid begins to bubble, light a
    match, and tilt the pan. Slowly and carefully move the match towards
    the liquid until the sauce lights. When the flames go away, remove the
    skillet from heat.
12. If you’re uncomfortable lighting the liquid with a match, just
    cook it for 3-4 minutes over medium heat after the rum has been
    added.
13. Keep rum sauce on a simmer or reheat once it’s time to serve.
14. Remove bread pudding from the grill and allow it to cool for
    about 5 minutes.
15. Cut into squares, put each square on a plate and add a piece of
    banana then drizzle rum sauce over the top. Serve on its own or a la
    mode and enjoy it!
    Nutrition:
    Calories: 274.7
    Fat: 7.9 g
    Cholesterol: 10 mg
    Carbohydrate: 35.5 g
    Fiber: 0.9 g
    Sugar: 24.7 g
    Protein: 4 g