Sweet brioche bread gets soaked in a sweet custard. Then, it’s drowned in bourbon and salted caramel sauce, and cooked over an open fire to give it that famous smoky finish. Topped with a whole lot of pecans, this is the perfect sweet ending to a BBQ feast.
Courtesy of Chef Barry Sorkin of Smoque BBQ.
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Bourbon Caramel Sauce (yields 1.5 pints)
For the pudding: toast buns.
Cut buns into bite sized chunks.
Combine milk, eggs, granulated sugar, cinnamon, and vanilla extract.
Soak the toasted bread in the custard mix for 24-48 hours.
For the glaze: melt butter and add brown sugar and salt.
Heat until mixture is well-combined and silky.
Remove from heat and stir in pecans.
For the bourbon caramel sauce: combine brown sugar, salt, water and bourbon.
Cook over high heat, stirring occasionally until it reaches 265°F.
Lower the heat to low and add butter in chunks and whisk until fully emulsified.
Heavy cream is then whisked in and combined sauce should produce ribbons when coming off the whisk.
Allow to cool to a warm serving temperature.
To assemble: place custard-soaked bread into a greased baking pan.
Top with the pecan glaze and cook in the convection oven for 40-45 minutes at 350°F, until the centre has firmed and it’s a deep brown colour with the nuts are nicely toasted.
Let bread pudding rest for 45 minutes until cooled.
Cut bread pudding into 12 pieces.
Drizzle caramel sauce on top and serve warm.