Butter My Bourbon & Smoke My Pudding
This bourbon soaked buttery bread pudding is the ultimate dessert, bar none. You will melt into a puddle of pleasure with each irresistible bite. BE WARNED that you may GROWL when asked to share … SERIOUSLY it’s THAT F*CKING GOOD.
Cuss Kitchen pro tip:Cook with spirits that you enjoy to drink. Even though the alcohol does cook out, the better bourbons have distinct undertones of warm flavors like vanilla, caramel, spices like nutmeg and pepper. *love*
Why Challah bread?It’s a bread whose dough is enriched with eggs and oil and a few tablespoons of sugar that adds some sweetness. This allows you to use less sugar in the pudding. I’ve also made this recipe with a brioche – which also has some sugar and is a bit richer as it is made with butter vs oil. Mix together the bread mixture and let it get happy in the refrigerator for at least 30 mins to an hour. This is not a quickie.
I like to use my Big Green Egg to smoke / bake the bread pudding. Add in pecan and apple chips to the fire and bring it up to 325 degrees. That extra level of smokiness adds a POP of smoking f*ckin love.
Alternatively, baking in the oven is acceptable and no less pleasurable. It does take a little less time since you have better temperature control. But as any lady can tell you, slow and low is always worth it.
The bread pudding is ready when it is bubbling and cooked through. While it is resting / cooling off, start the bourbon glaze in a small sauce pan. Add more bourbon and / or butter to get the glaze to your choosing.
Southern Bread Pudding with Bourbon Glaze
Butter My Bourbon and Smoke My Pudding
- Big Green Egg
- 2 cups Sugar
- 2½ Tbsp Vanilla
- 6 Eggs
- 2 cups Heavy Cream
- 12 oz White Chocolate
- ½ cup Bourbon (substitute water for non alcoholic version}
- ½ cup Coarsely Chopped Pecans
- 6 cups Bread - Challah (day old)
- ½ cup Light Brown Sugar
- ¾ cup Softened butter
- 1 cup Coarsely Chopped Pecans
- 1 cup Butter
- ½ cup Bourbon
- 1 cup Sugar
Prep the Pudding
- In a large mixing bowl combine: sugar, vanilla, eggs, 1½ cups heavy cream, ½ cup chopped pecans.
- Cut or tear day old bread into ½ inch cubes.
- Toss bread into mixture. Careful to coat but not break bread.
- In a small sauce pan, melt ½ cup of heavy cream with the white chocolate.
- Fold carefully the chocolate mixture in with the bread.
- Cover and place bread mixture in the refrigerator for 30mins.
- Transfer bread mixture to a buttered Dutch Oven
- Combine ingredients for the topping.
- Layer the mixture on top of the bread
Baking Method - Oven
- Bake pudding in a pre-heated 325° oven for 1 hr.
Baking Method - Big Green Egg or Smoker
- Setup your smoker up for indirect heat
- Choose smoking chips of Pecan and Apple
- Bring smoker up to 325°
- Bake pudding for 1.5 - 2hrs. until bubbling and cooked through.
Buttery Bourbon Glaze
- In small sauce pan combine butter, brown sugar, bourbon and bring to a boil.
- Reduce heat and simmer for 2 mins
- Remove from heat, season with a pinch of salt.
- Drizzle bread pudding with glaze just before serving.
- If you are running out of time and aren't able to get day old bread, just pop the pieces into a 350 degree oven for 6 minutes or so to dry out the bread (not toasted). The day old bread or dried out bread will soak up more of the chocolate cream deliciousness.
- If you are baking your bread pudding on the Big Green Egg (or other smoker), use a cast-iron dutch oven to reduce the soot buildup on your pretty ceramic coated dutch oven.
- For the glaze you can add more bourbon and butter as needed.