Smoked Bourbon Bacon Bread Pudding
The ultimate sweet and savory dessert (or breakfast!), this bread pudding is made with rich brioche bread, smoked bourbon, bacon, and a silky custard. Drizzle with a Bourbon Vanilla icing for the finish!
Smoked Bourbon Bacon Bread Pudding
PS Seasoning Chef
6
30 minutes
6 hours
Barbecue
Dessert
The ultimate sweet and savory dessert (or breakfast!), this bread pudding is made with rich brioche bread, smoked bourbon, bacon, and a silky custard. Drizzle with a Bourbon Vanilla icing for the finish!
Ingredients
2 LB – Bacon
1 ½ LB – Brioche (buns or loaf)
1 qt – Half & Half
1 ½ Stick – Butter
1 Cup – Brown Sugar
½ Cup – Sugar
2 TB – Vanilla
½ Cup – Apple Pie Rub
¾ Cup – Bourbon (smoked)
5 – Eggs
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½ Stick – Butter
1 TB – Flour
¼ Cup – Sugar
½ Cup – Heavy Cream
2 oz - Bourbon
Directions
Preheat your smoker to 180 degrees.
Pour 1 cup of bourbon into a smoker safe pan.
Place on the smoker and smoke for 1 hour.
Roughly chop the bacon and cook it in a large sauté pan over medium heat until it just becomes crispy. Drain off the fat and set the bacon aside to cool.
Cut the brioche into 2” cubes and toss into a large bowl. Pour in the ½ & ½ and gently fold into the bread. Allow this to soak/absorb while you make the custard mix.
In a saucepan over medium/low heat, combine the 1 ½ sticks of butter, brown sugar, sugar, Apple Pie Rub, 3/4 cup smoked bourbon and vanilla. Heat and whisk until the butter is fully melted and you are left with a thick brown sauce.
Beat the eggs in a separate bowl and then slowly add in the sugar sauce to the eggs, stirring constantly to temper the eggs.
Once well combined, pour your custard into the bowl with the soaking bread. Add in the rendered bacon and gently fold all together until well mixed.
Add the pudding mixture into a well-greased aluminum pan.
Place on the smoker for 1 hour to infuse smoke. (180 degrees)
Preheat oven to 350 degrees.
Cover the pudding with foil and place in the oven to bake for 45 to 50 minutes.
Remove the foil and bake for an additional 10-15 minutes until the pudding it’s set and golden brown.
Pull and allow to cool while you make the whiskey sauce.
In a saucepan, melt the butter over medium heat.
Add sugar, flour and heavy cream. Stirring occasionally, bring to a simmer to thicken.
Once thick, stir in the remaining smoked bourbon.
1 comment
It does not say in the directions when to add the 1/2 cup of Apple Rub.. I added it right after the Vanilla. I hope that’s right.. It’s in the oven now. Thank you.