Steps

• 1

  When ready to cook, set temperature to 225˚F and preheat, lid closed for 15 minutes.

• 2

  Spread bread out onto a sheet pan and place directly on the grill grate. Bake for 30-45 minutes until bread is toasted and dried out. Transfer bread to a large bowl.

  225 ˚F / 107 ˚C

  00:45

• 3

  Place bacon in a 12-inch skillet and cook on stove top over medium heat until the fat is rendered out and the bacon is lightly browned. Remove all but 1 Tbsp bacon fat.

• 4

  Add celery, onions and pears to bacon skillet and season with salt. Cook until the veggies are soft and aromatic, about 8-10 minutes. Add rosemary, thyme and garlic and cook for 1-2 minutes more.

• 5

  Transfer veggie mixture to the bowl with the bread.

• 6

  Add butter to the skillet and cook over medium high heat until until the butter foams. Stir with a heat proof spatula and cook until it begins to smell nutty and the milk solids begin to brown. Pour browned butter over vegetables and bread.

• 7

  Increase the grill temperature to 350˚F and preheat, lid closed for 15 minutes.

• 8

  Add the eggs and chicken broth to the bowl with the rest of the ingredients. Season with salt and pepper. Toss gently to prevent breaking the bread.

• 9

  Transfer mixture to a 2-quart casserole and cover with foil. Place casserole directly on the grill grate and cook for 45 minutes or until cooked through and the top is lightly browned. Enjoy!

  350 ˚F / 177 ˚C

  00:45