Smoked Irish Bread Pudding

Smoked Irish Bread Pudding

Ingredients

• 1 loaf day-old Irish soda bread (or brioche), cubed
• 2 cups whole milk
• 1 cup heavy cream
• 3 eggs
• ¾ cup brown sugar
• 2 tbsp melted butter
• 1 tsp vanilla extract
• ½ tsp cinnamon
• ¼ tsp nutmeg
• ½ cup raisins (optional)
• Pinch of salt
• Irish Whiskey Sauce
• ½ cup butter
• ½ cup brown sugar
• ¼ cup heavy cream
• 2 tbsp Irish whiskey
• 1 tsp vanilla

Smoker Instructions

Preheat smoker to 325°F (pecan, oak, or maple works great).

Grease a cast iron skillet or baking dish.

Place cubed bread in the pan and sprinkle raisins over it.

In a bowl whisk:

milk

cream

eggs

brown sugar

vanilla

spices

melted butter

Pour mixture over the bread and let it soak 10–15 minutes.

Place skillet in smoker and cook 35–45 minutes, until the center is set and the top is golden.

Whiskey Sauce

Melt butter in a small saucepan.

Add brown sugar and cream and simmer 3–4 minutes.

Stir in whiskey and vanilla.

Serve

Drizzle the warm whiskey sauce over the smoked bread pudding and serve with:

whipped cream

vanilla ice cream

powdered sugar

BBQ Tip: A pecan wood smoke is incredible with this dessert — it gives it a slightly nutty flavor that tastes like toasted caramel.