Caramel Bread Pudding

It’s dessert time, so fire up the grill! Caramel Bread Pudding cooked on the Yoder Smokers YS640 Pellet Grill is a beautiful thing!

Caramel Bread Pudding


  • 2 tbsp unsalted butter, room temperature
  • 2 (14 oz) loaves of day old brioche, 1” cubes
  • 1/2 cup white chocolate chips
  • 1/4 cup caramel chips
  • 1/4 cup dried sweetened cranberries
  • 1 tbsp cinnamon
  • For the custard:
  • 1 cup whole milk
  • 2 eggs
  • 1/4 cup sugar
  • 1 tbsp bourbon
  • pinch salt

For the Bourbon Caramel Sauce:

  • 1 (13.4 oz) can dulce de leche
  • 1/2 cup unsalted butter
  • 1/4 cup bourbon


Preheat your Yoder Smokers YS640 Pellet Grill to 350ºF, set up for indirect cooking.

Coat a Lodge 12” Cast Iron Skillet with the two tablespoons of unsalted butter. Arrange the cubed brioche in a single layer. Sprinkle in half of the white chocolate, caramel chips and cinnamon. Add the remaining brioche and top with the remaining white chocolate, caramel and cinnamon.

Combine the ingredients for the custard and whisk well to combine. Pour the custard over the layered bread and let rest for at least 30 minutes, but no more than 24 hours.

Cover with the lid and bake 25 minutes. Uncover, turn the grill up to 400ºF and bake until set, and lightly browned, another 30 minutes.

You might also enjoy: Pumpkin Spice Bundt Cake

While the bread pudding cooks, prepare the Bourbon Caramel Sauce. Combine the Dulce de Leche and butter in a sauce pot over medium-low heat. Bring to a simmer for one minute, whisking. Remove from heat and add bourbon. Return to heat and reduce for 1 minute. Set aside.

Serve the bread pudding topped with Bourbon Caramel Sauce.

Yoder Smokers YS640 Pellet Grill


  1. Steven bowser
    November 18, 2018

    Gotta try Looks Rockstar

  2. Rene M Schouten
    November 23, 2018

    I made this yesterday for Thanksgiving dessert and it was a hit. I served with whip cream and ice cream. I will definitely make this again. FYI – the cranberries are left out of the detailed instructions.

  3. Rene' Schouten
    November 23, 2018

    I made this last night for Thanksgiving dessert and it was a huge hit. FYI, the dried cranberries are left out of the detailed instructions.

  4. David
    December 10, 2018

    Bread pudding is one of my weaknesses. I’m thinking of making this, but the amount of egg and milk in the custard seems terribly underwhelming compared to most recipes I’ve seen. Is it the amount of egg/butter in the brioche that makes the difference?

  5. Dave
    December 22, 2018

    I baked two loaves of Classic Brioche (King Arthur) which happened to end up 14oz each. When I made this recipe, I was concerned about the limited amount of custard. I don’t like solid block, hard packed bread pudding, but it was so skimpy I actually made 1.5x the recipe. I also added apples with no caramel or white chips. In my opinion this needs 2x-3x the custard and I would recommend gently mixing the bread and custard in a bowl. I also made my own caramel sauce (a thinner version of caramel topping I use for ice cream.


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