Smoked Chocolate Bread Pudding Recipe
Use smoke in desserts when it makes the whole greater than the sum of its parts. Recipe from Episode 213 of Steven Raichlen's Project Smoke.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at barbecuebible.com.
Cooking tools:
- Smoker
- Aluminum foil pan
- Cutting knife
- Cutting board
- Saucepan
- Whisk
- Mixing bowl
- Spoon
- Fork
- Cast iron skillet
- Metal skewer
- Stove
- Measuring cup
- Measuring spoon
- Pastry brush
- Oven mitt
- Kitchen scale
- Vanilla bean scraper
- Wood chips
- Kitchen timer
Ingredients
- 1 loaf (1 pound) brioche, cut into 1-inch cubes (about 8 cups)
- 3 cups heavy (whipping) cream
- 2 cups whole milk
- 1½ cups sugar
- Pinch of salt
- 1 vanilla bean (optional—for an even smokier flavor, use a smoked vanilla bean)
- 8 ounces bittersweet chocolate, coarsely chopped
- 4 large eggs
- 2 large egg yolks
- 1 teaspoon pure vanilla extract (1½ teaspoons if not using the vanilla bean)
- Butter, for buttering the skillet
- Smoked Ice Cream (use vanilla), for serving (optional)
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