About the Recipe
Warm bread pudding infused with Jack Daniel’s whiskey, gently smoked for depth and finished with light, homemade whipped cream. Rich, comforting, and just bold enough, this dessert delivers classic flavor with a subtle edge.
Ingredients
Ingredients
For the Bread Pudding
1 loaf day old brioche or challah, cut into cubes
3 cups whole milk
1 cup heavy cream
4 large eggs
¾ cup brown sugar
¼ cup granulated sugar
3 tablespoons Jack Daniel’s whiskey
2 tablespoons unsalted butter, melted
1 tablespoon vanilla extract
1 teaspoon cinnamon
½ teaspoon nutmeg
¼ teaspoon kosher salt
Optional Add Ins
½ cup chopped pecans or walnuts
½ cup chocolate chips or raisins
For the Homemade Whipped Cream
1 cup cold heavy whipping cream
2 tablespoons powdered sugar
½ teaspoon vanilla extract
Preparation
Preheat Oven Preheat oven to 350°F. Butter a 9x13 baking dish.
Fill the Dish Spread bread cubes evenly in the prepared dish. Add optional nuts or chocolate if using.
Make the Custard In a bowl, whisk together milk, cream, eggs, brown sugar, granulated sugar, Jack Daniel’s, melted butter, vanilla, cinnamon, nutmeg, and salt.
Soak Pour custard over the bread, pressing gently so all pieces absorb liquid. Let sit for 15 minutes.
Bake Bake uncovered for 45–50 minutes until puffed, golden, and set in the center.
Make the Whipped Cream
Whip Add heavy cream, powdered sugar, and vanilla to a chilled bowl. Beat until soft peaks form.
Serve Spoon generously over warm bread pudding.
Smoking Option (Outdoor or Live Fire)
Wood Choice
Pecan or apple wood for a mild, sweet smoke
Avoid heavy woods like mesquite
Smoker Setup
Preheat smoker to 275°F
Use indirect heat
Instructions
Prepare as WrittenAssemble the bread pudding exactly as directed in a buttered, smoker safe baking dish.
SmokePlace dish uncovered in the smoker. Smoke at 275°F for 60–75 minutes, until the center is set and the top is lightly golden.
Optional FinishIf a deeper crust is desired, move the dish to a 375°F oven or grill for 5–10 minutes to finish.
Rest and ServeRemove from smoker and rest for 10 minutes before serving with whipped cream.
Notes
Smoking adds a subtle depth that pairs well with whiskey
Keep smoke light to avoid overpowering the custard
Aluminum pan or cast aluminum works best for even heat