At a glance
Soak cubes of day old brioche in a custard of eggs, milk, cream, brown sugar, vanilla and cinnamon for 30 minutes. Smoke it in a cast iron skillet at 300°F for 1 to 1 1/4 hours, until puffed, set and 160°F in the center. Rest it for 15 minutes and serve it warm with bourbon caramel sauce.
Smoked bread pudding is a Southern classic with a barbecue twist. The custard soaked bread turns soft and creamy inside and crisp and golden on top, and a gentle fruitwood smoke adds a toasty, almost campfire flavor that works beautifully with brown sugar, cinnamon and bourbon caramel. It is the perfect way to finish a barbecue while the smoker is still hot.
Choosing the bread
Rich breads such as brioche and challah make the most luxurious pudding. French bread gives a firmer, more rustic texture. Whatever you use, it should be a day or two old, as dry bread soaks up the custard without falling apart. Leftover croissants and cinnamon rolls work too.
How to tell it is done
The pudding is ready when it is puffed and golden, the center no longer wobbles and a knife comes out without liquid custard. Because it contains eggs, the center should reach 160°F. Rest it before serving so it sets and is easier to scoop.
Recipe
Smoked Bread Pudding
- Prep
- 45 min
- Cook
- 1 hr 15 min
- Rest
- 15 min
- Total
- 2 hr 15 min
- Makes
- 8 servings
- Smoker 300°F (149°C)
- About 1 to 1 1/4 hours
- Done when the center reaches 160°F (71°C) and is set
Ingredients
Bread pudding
- 1 lb (450 g) day old brioche, challah or French bread, cut into 1 inch (2.5 cm) cubes
- 5 large eggs
- 2 cups (480 ml) whole milk
- 1 cup (240 ml) heavy cream
- 3/4 cup (150 g) brown sugar
- 2 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp kosher salt
- 4 tbsp (60 g) butter, melted, plus more for the pan
- 1/2 cup (60 g) chopped pecans or raisins (optional)
Bourbon caramel sauce
- 4 tbsp (60 g) butter
- 1/2 cup (100 g) brown sugar
- 1/3 cup (80 ml) heavy cream
- 2 tbsp bourbon (or 1 tsp vanilla)
- Pinch of salt
Equipment
- Smoker
- 10 to 12 inch cast iron skillet or 9 x 13 inch foil pan
- Large bowl
- Instant read thermometer
Method
- Butter the skillet or pan and spread the bread cubes in it. Scatter over the pecans or raisins if using.
- Whisk the eggs, milk, cream, brown sugar, vanilla, cinnamon, nutmeg, salt and melted butter until smooth.
- Pour the custard evenly over the bread and press it down gently. Leave it to soak for 30 minutes.
- Heat the smoker to 300°F (149°C) with apple, cherry or pecan.
- Smoke the pudding for 1 to 1 1/4 hours, until puffed and golden, with no liquid custard in the center and a temperature of 160°F (71°C).
- For the sauce, melt the butter and brown sugar together, simmer for 2 minutes, then stir in the cream, bourbon and salt and simmer for 1 minute more.
- Rest the pudding for 15 minutes, then serve warm with the caramel sauce.
Notes
- Stale bread soaks up custard without turning mushy. Dry fresh bread in a low oven for 15 minutes first.
- If the top browns too quickly, cover it loosely with foil.
Variations
- Peach: fold in chopped smoked peaches.
- Pineapple: top with diced smoked pineapple and a little coconut.
- Chocolate: scatter chocolate chips between the bread cubes.
Frequently asked questions
How long does it take to smoke bread pudding?
About 1 to 1 1/4 hours at 300°F in a cast iron skillet or 9 x 13 inch pan.
Can I make it ahead?
Yes. Assemble it and leave it to soak in the fridge overnight, then smoke it the next day. Add 10 to 15 minutes to the cooking time.
How do I store leftovers?
Cover and refrigerate for up to 4 days. Reheat portions in the microwave or a low oven.