Smoked Maple Bourbon Dark Chocolate Bread Pudding
Cooking Pellet Type
Ingredients
Bread Pudding
- 1 loaf (1lb) brioche, cut into 1 inch cubes
- 4 cups heavy whipping cream
- 1 1/2 cup sugar
- 1 tsp salt
- 1 package hershey's special dark chips
- 3 large eggs
- 1/3 cup maple syrup
- 2 tsp vanilla extract
- 1/4 cup unsalted butter, melted
- 1 tsp ground nutmeg
Maple Bourbon Glaze
- 2 Tbsp unsalted butter, melted
- 2 Tbsp Jim Beam Bourbon
- 1 package of white chocolate chips
- 1 cup heavy whipping cream
- 1/4 cup maple syrup
- 1/2 tsp salt
Directions
- Set pellet grill to 275°F
- Arrange the brioche cubes in a single layer in an aluminum foil pan and place it on the smoker. Smoke the bread cubes for 20 minutes, stirring them halfway through.
- Afterward, soak the cubes in a bowl with the heavy cream for 30 minutes.
- Mix the sugar, salt, eggs, butter, maple syrup, vanilla, and nutmeg in a bowl. After mixed, stir in dark chocolate chips.
- After the bread has soaked, place the bread cream mixture into the egg mixture and gently mix. Do not overmix.
- Butter a 9×12 baking dish or aluminum pan. Fill the pan with the mixture.
- Increase the heat of the pellet grill to 350°F.
- Cook the bread pudding until puffed and browned on top and the custard is set. This should be between 45-60 minutes.
- While the bread pudding is on the pellet grill, start preparing the maple bourbon glaze.
- Melt the butter in the saucepan. Add Bourbon and cook off the alcohol until the mixture starts to brown.
- Add heavy whipping cream and white chocolate chips until chocolate is melted.
- Stir in maple syrup.
- Serve the bread pudding and drizzle the maple bourbon glaze on top.
- Enjoy!
Cooking Pellet Type
Ingredients
Bread Pudding
- 1 loaf (1lb) brioche, cut into 1 inch cubes
- 4 cups heavy whipping cream
- 1 1/2 cup sugar
- 1 tsp salt
- 1 package hershey's special dark chips
- 3 large eggs
- 1/3 cup maple syrup
- 2 tsp vanilla extract
- 1/4 cup unsalted butter, melted
- 1 tsp ground nutmeg
Maple Bourbon Glaze
- 2 Tbsp unsalted butter, melted
- 2 Tbsp Jim Beam Bourbon
- 1 package of white chocolate chips
- 1 cup heavy whipping cream
- 1/4 cup maple syrup
- 1/2 tsp salt
Directions
- Set pellet grill to 275°F
- Arrange the brioche cubes in a single layer in an aluminum foil pan and place it on the smoker. Smoke the bread cubes for 20 minutes, stirring them halfway through.
- Afterward, soak the cubes in a bowl with the heavy cream for 30 minutes.
- Mix the sugar, salt, eggs, butter, maple syrup, vanilla, and nutmeg in a bowl. After mixed, stir in dark chocolate chips.
- After the bread has soaked, place the bread cream mixture into the egg mixture and gently mix. Do not overmix.
- Butter a 9×12 baking dish or aluminum pan. Fill the pan with the mixture.
- Increase the heat of the pellet grill to 350°F.
- Cook the bread pudding until puffed and browned on top and the custard is set. This should be between 45-60 minutes.
- While the bread pudding is on the pellet grill, start preparing the maple bourbon glaze.
- Melt the butter in the saucepan. Add Bourbon and cook off the alcohol until the mixture starts to brown.
- Add heavy whipping cream and white chocolate chips until chocolate is melted.
- Stir in maple syrup.
- Serve the bread pudding and drizzle the maple bourbon glaze on top.
- Enjoy!