Smoked Bread Pudding: A Delightful Twist on a Classic Dessert

· 10 min read

A velvety, luscious bread pudding infused with the intoxicating aroma of smoldering wood, creating an entirely new and captivating dessert experience. Welcome to the world of smoked bread pudding, where the cherished traditional dessert takes a leap into uncharted flavor territory.

Bread pudding, known for its comforting, custard-like texture and warm, sweet notes, has long held a special place in our hearts and culinary history. But imagine adding a touch of smokiness to this delightful treat – a delicate infusion of smoky flavors that intertwine with the creamy richness of the pudding. The result is nothing short of extraordinary – a dessert that effortlessly marries sweet and savory, leaving taste buds craving for more.

Part 1: What is Smoked Bread Pudding?

Smoked bread pudding is a delicious variation of the traditional baked bread pudding that introduces the alluring element of smokiness. While both versions share the same core concept of using stale bread and a custard mixture, the smoking process sets them apart. In the traditional baked version, the bread and custard are combined and baked in an oven until set. In contrast, smoked bread pudding involves subjecting the dessert to the art of smoking, infusing it with rich, smoky flavors.

Differences between Smoked Bread Pudding and Others

Smoking Method: The most obvious difference is the smoking process used in smoked bread pudding. While traditional bread pudding is typically baked in an oven, the smoked version involves exposing the pudding to aromatic wood smoke, infusing it with rich, smoky flavors.

Flavor Profile: The smoking process imparts a unique and distinctive smokiness to the bread pudding that sets it apart from other versions. Traditional bread pudding has a sweet and creamy flavor profile, often enhanced with vanilla, cinnamon, or other spices. On the other hand, smoked bread pudding offers a delightful combination of sweet, savory, and smoky flavors, creating a more complex taste experience.

Culinary Experience: Smoked bread pudding offers a more adventurous and gourmet culinary experience compared to traditional bread pudding. The smokiness introduces a sophisticated and savory element that appeals to those who enjoy exploring new flavors and textures in their dishes.

Part 2: Ingredients for Smoked Bread Pudding

  • Bread (stale or day-old, cubed or torn) - 12 to 16 ounces (340 to 450 grams)
  • Eggs - 3 to 4 large eggs (approximately 150 to 200 grams)
  • Milk and/or Cream - 2 cups (480 milliliters) in total (adjust ratio based on preference)
  • Sugar - 1/2 to 3/4 cup (100 to 150 grams), or to taste
  • Vanilla Extract - 1 to 2 teaspoons (5 to 10 milliliters)
  • Optional Add-ins (e.g., raisins, nuts, chocolate chips) - As desired, approximately 1/2 to 1 cup (50 to 100 grams) each, if using multiple add-ins
  • Butter (for greasing the baking dish) - About 1 to 2 tablespoons (15 to 30 grams)
  • Wood Chips or Chunks (for smoking, e.g., hickory, applewood, mesquite, cherry) - Quantity based on smoking equipment and personal preference

Part 3: Preparing Smoked Bread Pudding

Step 1: Prepare the Custard Mixture

In a large mixing bowl, whisk the eggs until well beaten.

Add the milk and/or cream, sugar, and vanilla extract to the beaten eggs. Mix thoroughly until the sugar is dissolved, creating a smooth custard base. Adjust the sweetness to your preference by adding more or less sugar.

Step 2: Combine Bread and Optional Add-ins

Add the cubed or torn stale bread to the custard mixture. Gently toss the bread in the custard to ensure even coating. Allow the bread to soak for about 15-20 minutes, allowing it to absorb the custard.

If using optional add-ins like raisins, nuts, or chocolate chips, fold them into the bread and custard mixture to evenly distribute the flavors.

Step 3: Prepare the Smoking Equipment

Preheat your smoker or set up a stovetop smoker according to the manufacturer's instructions. If using a grill, set it up for indirect heat smoking.

Add the appropriate wood chips or chunks (e.g., hickory, applewood, mesquite, cherry) to the smoker box or the coals in the grill. The choice of wood will influence the final flavor profile, so select one that complements your taste preferences.

Step 4: Assemble the Smoked Bread Pudding

Grease a baking dish with butter to prevent sticking and enhance the flavor.

Transfer the soaked bread and custard mixture to the greased baking dish, spreading it out evenly.

Step 5: Smoking Process

Place the baking dish on the smoker's grill grate or in the stovetop smoker and close the lid tightly.

Maintain a steady smoking temperature around 225-250°F (107-121°C) for approximately 1.5 to 2 hours. The exact smoking time may vary based on your setup and the desired level of smokiness.

Step 6: Check for Doneness

After the smoking time, check the bread pudding for doneness. It should be set in the center, with a slightly crispy and golden top.

Remove the smoked bread pudding from the smoker or grill, and allow it to cool slightly before serving.

Step 7: Serving and Enjoying

Serve the smoked bread pudding warm, either directly from the baking dish or plated individually.

Optionally, garnish the smoked bread pudding with powdered sugar, a dollop of whipped cream, or a fruit compote for added flavor and presentation.

Tips and Tricks about Making Smoked Bread Pudding

To achieve a perfect texture, ensure the bread is well soaked in the custard mixture. Allow it to sit for a sufficient amount of time, but avoid over-soaking to prevent a soggy pudding.

Experiment with the choice and amount of add-ins to create your desired flavor profile. Consider complementary combinations like raisins and cinnamon, nuts and maple syrup, or chocolate chips and orange zest.

Maintain a consistent smoking temperature throughout the process to infuse the bread pudding evenly with the smoky flavor. Avoid temperature fluctuations that might impact the final taste.

For a creamier and richer result, use a combination of milk and cream in the custard mixture. Adjust the ratio based on your preference for richness.

If using a grill for smoking, be mindful of the indirect heat setup to prevent direct exposure to flames, which could burn the bread pudding.

As with all recipes, feel free to adjust the ingredients and quantities to suit your taste and preferences, ensuring a delightful and personalized smoked bread pudding experience.

Part 4: What are the Flavor Variations and Add-ins of Smoked Bread Pudding

1. Smoked Apple and Cinnamon Bread Pudding:

Add diced and lightly smoked apples to the bread pudding mixture.

Incorporate ground cinnamon into the custard for warm and comforting flavors.

2. Smoked Chocolate and Hazelnut Bread Pudding:

Mix in smoked chocolate chips or chunks for a rich and indulgent chocolatey taste.

Add chopped hazelnuts to provide a delightful crunch and complement the chocolate.

3. Smoked Bourbon and Pecan Bread Pudding:

Incorporate a splash of smoked bourbon into the custard mixture for a boozy twist.

Top the bread pudding with toasted and smoked pecans for a nutty flavor and texture.

4. Smoked Banana and Rum Bread Pudding:

Add sliced and lightly smoked bananas to the bread pudding mixture.

Enhance the custard with a hint of rum for a tropical touch.

5. Smoked Pear and Cardamom Bread Pudding:

Mix in smoked and diced pears to add a sweet and fragrant flavor.

Infuse the custard with ground cardamom for a warm and exotic spice note.


Summarize the appeal of smoked bread pudding and its ability to captivate the taste buds with its delightful combination of smokiness and sweetness. Encourage readers to try this unique dessert for themselves and share the experience with friends and family. End with a call-to-action to try the recipe and experiment with different flavors to make the perfect smoked bread pudding that will leave lasting memories on their palate.


What are the best tips for serving and storing smoked bread pudding?

Smoked bread pudding is best served warm. You can reheat individual portions in the microwave for a short time. Consider adding a finishing touch to the dish with garnishes like a dusting of powdered sugar. Moreover, the smoked bread pudding pairs well with a variety of accompaniments.

What type of wood chips should I use for smoking?

The type of wood chips or chunks you use will influence the final flavor profile. Popular choices for smoking bread pudding include hickory (strong and bacon-like), applewood (milder and slightly sweet), mesquite (bold and intense), and cherry (sweet and fruity). Choose the wood that complements your taste preferences.

Can I make smoked bread pudding without a smoker?

While the traditional smoking method uses a smoker or smoke box, you can achieve a similar smoky flavor by using a stovetop smoker or even a grill with indirect heat. Alternatively, you can experiment with liquid smoke, but the results may not be as authentic as using real wood smoke.

Grace Rodriguez

About Grace Rodriguez

Grace Rodriguez is your passionate grill aficionado and the lively host of the Fox Heights Bar and Grill Podcast. With a zest for culinary adventures and a gift for making everyone feel like a friend, Grace brings a warm and welcoming vibe to the world of grilling. From sharing her top-notch tips for crafting the perfect burger to creating an atmosphere of camaraderie around the grill, Grace's genuine charm and relatable style make her podcast a must-listen for both seasoned grill masters and newcomers alike.

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