Prepare the grill for indirect cooking at 325°F, preferably with wood smoke. Pecan wood is an ideal choice. For a Kalamazoo Hybrid Fire Grill, run the ignition burner on MEDIUM and a single main burner on LOW (far left, or far right). Wood smoking envelopes can be placed over the active main burner.
Whisk the eggs and yolks together in a large mixing bowl. Whisk in the brown sugar and molasses. Then add the milk, bourbon, half and half, vanilla, cinnamon and nutmeg, whisking one last time to thoroughly combine. Stir in the raisins and candied ginger.
Coat a 12 inch cast iron skillet with butter. Place the bread cubes in the skillet. Slowly and evenly pour in the egg mixture, making sure all of the bread is soaked. Top with carefully-placed pecan halves.
Place the pudding on the grill in the indirect zone. Cook with the hood closed until the internal temperature reaches 170 degrees, about 45 minutes to 1 hour.
Remove the pudding from the grill and let cool for 10 minutes. Drizzle with bourbon sauce and enjoy!
