Prep Time:  135 mins
Cook Time:  60 mins
Total Time:  195 mins
Servings:  6-8
Smoked Bread pudding slices on a white plate with rum sauce and spiced cream

Celebrate your holidays the right way with a deliciously decadent treat, primed for sharing. Between sweet rum sauce and spiced cream sauce, this holiday bread pudding recipe presents a sweet wintery treat ready to be divided and conquered by any group of friends — hey, why not yours? Pop open the smoker, pull out the bourbon and the white rum, and prepare this seasonal Louisiana take on a classic dessert with ample worldwide history. Spread the baking mixture, spread the love, and close out the year with cheer!


Ingredients for Bread Pudding

  • 1 tsp unsalted butter
  • 4 large eggs
  • 1 cup dark brown sugar (firmly packed)
  • ½ tsp ground cinnamon
  • tsp freshly grated nutmeg
  • 1 tsp pure vanilla
  • ¼ cup bourbon
  • 2 cups half-n-half
  • 2 12oz brioche loaves (cut into 1 inch cubes)
  • 1 cup raisins
  • Sprigs of mint for garnish
  • Confectioners' sugar for garnish

Ingredients for Rum Sauce

  • 2 Tbsp butter
  • 1 Tbsp cornstarch
  • 1 cup milk
  • ½ cup sugar
  • 2 Tbsp white rum

Ingredients for Spiced Cream Sauce

  • 1 quart whipping cream
  • ¼ cup granulated sugar
  • ½ tsp ground cinnamon
  • ¼ tsp freshly grated nutmeg

Items You'll Need


Instructions for Bread Pudding

  1. Preheat your smoker to 350 degrees using a mild pellet flavor such as apple or cherry.
  2. Grease a 1.5 quart Pyrex loaf pan with butter.
  3. Whisk the eggs, sugar, cinnamon, nutmeg, vanilla and bourbon together in a large mixing bowl until very smooth.
  4. Add the half-and-half and mix well. Add the bread and raisins, and let the mixture sit for 2 hours in the fridge, stirring occasionally.
  5. Pour mixture into the prepared pan.
  6. Bake until the pudding is set in the center, about 1 hour.
  7. Bread pudding loaf on the smoker
  8. Let cool for 5 minutes.
  9. To serve, cut the pudding into 1 inch thick slices.
  10. Lay each slice in the center of each serving plate.
  11. Drizzle some of the Rum sauce over the pudding.
  12. Top with the spiced cream and garnish with a sprig of fresh mint and confectioners' sugar.

    Instructions for Rum Sauce

  1. Melt butter in a medium saucepan over medium heat.
  2. Combine the sugar and cornstarch, and stir into the butter.
  3. Pour in milk, and cook stirring frequently until the mixture begins to boil.
  4. Continue cooking until thick, stirring constantly.
  5. Remove from heat, and stir in rum.
  6. Serve warm.
  7. Smoked bread pudding sliced on butcher block

    Instructions for Spiced Cream Sauce

  1. Beat the cream with an electric mixer on high speed in a large mixing bowl for 2 minutes.
  2. Add the sugar, cinnamon, and nutmeg and beat again until the mixture thickens and forms stick peaks, about another 1-2 minutes.
  3. Cover with plastic wrap and refrigerate.
  4. Serve chilled.