Pumpkin Bread Pudding with Smoked Pecans

Whisk eggs, yolks, milk & cream together. Add sugars, spices & salt; whisk until dissolved. Stir in bourbon & pumpkin.

Butter your pan with 2 tbsp butter. Add bread & 1 cup pecans, pour over custard, and press down so the bread soaks up all that goodness.

Top with raw sugar, remaining pecans, and dot with butter.

Let sit 10–15 minutes.

Bake on your @traegergrills at 350°F for 1–1½ hours, or until custard is just set.

You can serve this warm or cold and top with a drizzle of salted caramel & ice cream or whipped cream