If you loved our Smoked Peach Cobbler, this is its fall counterpart. Pumpkin, warm spices and buttery brioche come together in a custard that sets slowly in your SmokinTex, picking up a gentle kiss of apple wood along the way.
Bread pudding is made for low-and-slow cooking. The steady, even heat of an insulated electric smoker sets the custard without drying out the edges, so you get a dessert that's soft in the middle and golden on top. It's the perfect way to end a cool October night.
Ingredients
For the bread pudding
- 1 loaf brioche or challah (about 1 lb), cut into 1-inch cubes and left out overnight to dry
- 1 (15 oz) can pumpkin purée
- 4 large eggs
- 2 cups half-and-half
- ¾ cup brown sugar
- 4 tbsp butter, melted
- 2 tsp pumpkin pie spice
- 1 tsp vanilla extract
- ½ tsp salt
- ½ cup chopped pecans (optional)
For the bourbon caramel sauce
- ½ cup butter
- 1 cup brown sugar
- ½ cup heavy cream
- 2 tbsp bourbon (or 1 tsp vanilla extract)
- Pinch of salt
For the smoker
- About ¾ cup apple wood chips
Instructions
- Load your wood box with apple chips and set your SmokinTex to 250°F.
- Spread the bread cubes in a greased 9x13 aluminum or metal baking pan.
- In a large bowl, whisk the pumpkin, eggs, half-and-half, brown sugar, melted butter, pumpkin pie spice, vanilla and salt until smooth.
- Pour the custard evenly over the bread. Press the cubes down gently so they soak it up, then let it rest for 15 minutes. Sprinkle the pecans on top if using.
- Place the pan on the middle rack and smoke for 1½ to 2 hours, until the center is set and reaches 160°F on a probe thermometer.
- While it smokes, make the sauce. Melt the butter and brown sugar in a saucepan over medium heat, then whisk in the cream and simmer for 2 to 3 minutes. Remove from heat and stir in the bourbon and salt.
- Let the bread pudding rest for 10 minutes, then drizzle with warm caramel sauce and serve.
Pitmaster Tips
- Use day-old bread. Dry bread soaks up more custard without turning mushy.
- Go by temperature, not time. A probe thermometer takes the guesswork out. Pull it at 160°F in the center.
- Smoke it after the main course. Slide it in while dinner is being served, and dessert will be ready when everyone is.
