Stabilize your grill at 350°F.
Grill enough sliced bread for the top layer then butter both sides of every piece of bread. Once the bread is grilled, even out he coals and place the deflector shields in to set up for indirect cooking.
Butter a 2 ½ qt oven/grill safe container.
In a separate bowl, combine eggs, milk, sugar, vanilla, cinnamon, nutmeg, and salt. Whip and fully incorporate.
Begin to layer bread, chocolate, raisins and a light dusting of cinnamon. Repeat 3 even layers ending with the grilled bread on top.
Pour custard mixture over bread and set for 30 minutes.
Cover the container with foil and grill indirect at 350°F for 25-30 minutes. Then grill for an additional 10 minutes uncovered.
Top with sauce and powder sugar. Enjoy (I often like to add sugared pecans).
Bourbon Sauce Method: Combine sugar, corn syrup, and butter over medium heat. Simmer and cook 5 to 10 minutes. Stir occasionally. Remove from heat and add bourbon then add back to the heat and reduce for 1 more minute.
- 1/4 cup Bourbon
- 1/4 cup Butter
- 1/4 cup Corn Syrup
- 1/2 cup Sugar