Name: Smoked Caramel Apple Sourdough Bread Pudding Recipe
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Cuisine: american
Ingredients: 6 cups day-old sourdough bread cubes; 4 tablespoons butter; 3 medium apples peeled and sliced; 1/2 cup packed brown sugar; 1/2 cup caramel sauce; 5 large eggs; 2 cups whole milk; 1 cup heavy cream; 2 tablespoons whisky; 2 teaspoons vanilla extract; 1 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; pinch of salt

Jump to Recipe·Print Recipe

This Smoked Caramel Apple Sourdough Bread Pudding Recipe is a modern twist on a timeless favorite, turning simple leftovers into a dessert that feels warm, rich, and fragrant with nostalgia. Built from the inspiration of Old Sourdough Bread Recipes, this smoked version layers caramelized apples, creamy custard, and the subtle flavor of whisky beneath a lightly smoky crust. It’s the kind of Smoked Bread Pudding that bridges past and present — rustic enough for a backyard smoker, yet refined enough for an indoor oven. In this guide, you’ll discover the story behind the pudding, ingredients, preparation steps, and expert tips to recreate it perfectly.

The Heartwarming Memory Behind This Rustic Dessert

The first time I made this Smoked Caramel Apple Sourdough Bread Pudding, it wasn’t in a fancy kitchen — it was beside a slow-smoking grill during a cool fall evening. My family had gathered for a cozy cookout, and as the flames flickered low, an idea sparked. We had a loaf of leftover sourdough on the counter, slightly stale but full of that tangy, comforting aroma familiar from Old Sourdough Bread Recipes. Instead of discarding it, I decided to turn it into dessert.

Thick sourdough cubes soaked up a blend of eggs, milk, and rich caramel sauce. Slices of apples sizzled in butter until their edges browned and sugar melted into amber sweetness. When everything came together in the smoker, the scent of smoked caramel apples filled the air — sweet, toasty, and lightly charred — blending perfectly with the custardy bread pudding mixture. The neighborhood kids followed that aroma right to the backyard table, and before long, there were only crumbs left in the skillet. That moment linked this simple Sourdough Bread Pudding Recipe to a warm memory of family, laughter, and the magic of shared food.

Traditional bread pudding is comforting in its own right, but a Smoked Bread Pudding captures the essence of a campfire — a gentle smokiness that turns sweetness into depth. The smokiness nestles into the caramel, enhancing the apples’ natural flavor and lending the tang of the sourdough a bold earthiness. This Bread Pudding With Sourdough Bread isn’t just an upgrade; it’s a reimagining of heritage. Each bite tells a story that’s both nostalgic and inventive. The result bridges the gap between rustic tradition and modern creativity — comforting, smoky, and wonderfully unique.

Essential Ingredients for Smoked Caramel Apple Sourdough Bread Pudding

Before you start this Smoked Caramel Apple Sourdough Bread Pudding Recipe, gather everything you need to make the process smooth and enjoyable. Below is a complete ingredient table for your convenience:

Ingredient	Quantity	Notes & Substitutions
Day-old sourdough bread	6 cups, cubed	Use leftover loaves from Old Sourdough Bread Recipes for the best texture. Brioche or French bread work if sourdough isn’t available.
Butter	4 tbsp	For sautéing apples and greasing the baking dish.
Apples (Granny Smith or Honeycrisp)	3 medium, peeled and sliced	Substitute with pears or mix in cranberries for a tart twist.
Brown sugar	½ cup, packed	Adjust sweetness to taste or substitute with coconut sugar.
Caramel sauce	½ cup	Store-bought or homemade; adds depth to the custard.
Eggs	5 large	Helps create a rich, creamy custard base.
Whole milk	2 cups	Can replace with cream or a mix of milk and cream for richer texture.
Heavy cream	1 cup	Adds smoothness; use coconut cream for a dairy-free option.
Whisky	2 tbsp	Optional; substitute with apple juice or non-alcoholic bourbon syrup.
Vanilla extract	2 tsp	Enhances the custard flavor.
Ground cinnamon	1 tsp	Adds warmth to complement the apples.
Ground nutmeg	¼ tsp	Optional for extra spice.
Salt	Pinch	Balances sweetness and rounds the flavor profile.

The beauty of Old Sourdough Bread Recipes lies in how resourceful they are—using ingredients you already have on hand. Slightly stale bread works even better here, as it soaks in the custard without going mushy, giving your pudding that ideal chewy-meets-creamy contrast.

Tools and Equipment You’ll Need

Having the right setup ensures your Sourdough Bread Pudding Recipe turns out perfectly, whether you’re cooking inside or outdoors.

Cast iron skillet or heavy baking dish: Ideal for even heat distribution and rustic presentation.
Smoker or grill with lid: For the signature smoky finish that defines this Smoked Bread Pudding.
Mixing bowls and whisk: For blending the custard mixture thoroughly.
Cutting board and knife: For cubing the bread and slicing apples.
Measuring cups and spoons: To keep ingredient proportions consistent.
Tongs or heat-resistant gloves: Useful for handling hot pans when smoking outdoors.

Quick Tips:

Preheat your oven or smoker to around 350°F (175°C) before baking.
Oil or butter the dish generously to prevent sticking and enhance flavor.
Line the base with parchment for effortless cleanup, especially when the caramel bubbles over.

Step-by-Step Preparation – From Mixing to Smoking

How to Prepare and Soak the Sourdough Bread

The secret to any great Smoked Caramel Apple Sourdough Bread Pudding Recipe begins with how you treat the bread. Start with day-old sourdough — firm enough to absorb flavor yet sturdy enough to hold its shape once soaked. Cut the loaf into 1-inch cubes, spreading them evenly across a large baking sheet. Place the sheet in a 300°F (150°C) oven for about 10 minutes, just long enough to dry and lightly toast the surface. This step ensures the bread can take in the custard mixture without turning soggy, a tried-and-true practice drawn from Old Sourdough Bread Recipes.

While the bread toasts, melt butter in a skillet over medium heat. Add the sliced apples and brown sugar, stirring until the fruit softens and the sugar forms a golden caramel glaze — about 5 to 7 minutes. Deglaze with whisky or a non-alcoholic substitute, allowing the steam to lift those wonderful caramel notes before the liquid reduces slightly. Remove from heat.

In a large bowl, whisk together eggs, milk, cream, vanilla, salt, cinnamon, nutmeg, and caramel sauce. Once smooth and velvety, fold in the cooked apples. Pour this custard mixture over the toasted sourdough cubes in a large mixing bowl or directly in the greased baking dish. Gently press the bread down so every piece is soaked well. Let it rest for at least 20 minutes; the old bread’s natural structure allows it to absorb flavors deeply while still maintaining texture. This soaking period gives your Sourdough Bread Pudding Recipe that perfect balance between custard softness and chewy, satisfying bite.

Smoking and Baking the Bread Pudding Perfectly

To achieve the smoky flavor that defines this Smoked Bread Pudding, prepare your smoker or grill for indirect heat, maintaining a temperature around 350°F (175°C). Use mild wood chips such as applewood or pecan; they pair beautifully with caramel and fruit without overpowering the dish. Place the pudding-filled skillet or dish inside, away from direct flame, close the lid, and let it smoke-bake for about 40–50 minutes. You’ll know it’s ready when a knife inserted in the center comes out mostly clean, and the top is golden with edges slightly crisp.

If you’re making this Bread Pudding With Sourdough Bread indoors, preheat your oven to the same temperature and cover the dish with foil for the first 30 minutes to retain moisture. Then uncover it for the remaining 15–20 minutes to caramelize the surface. For an extra rustic flair, drizzle a touch of caramel sauce over the top during the final five minutes of baking — it will bubble and form a glossy, amber crust.

As the pudding cools slightly, its structure firms and flavor deepens, allowing the smoked notes to meld perfectly with the sweet custard. Whether baked in an oven or infused with wood smoke under an open sky, this Smoked Caramel Apple Sourdough Bread Pudding Recipe captures everything that makes Old Sourdough Bread Recipes timeless: resourcefulness, warmth, and the simple joy of comfort food reimagined.

Serving, Tips, Frequently Asked Questions, and Conclusion

Serving and Presentation Ideas

When your Smoked Caramel Apple Sourdough Bread Pudding emerges golden and fragrant from the grill or oven, the best part is dressing it up for serving. Warm slices pair perfectly with a drizzle of caramel whisky sauce that melts into every crevice of the bread pudding’s surface. If you prefer something cooler, add a generous scoop of vanilla ice cream or a dollop of whipped cream on top — both contrast beautifully with the smoky, sticky sweetness of the pudding.

For a rustic presentation, serve it straight from the cast iron skillet, letting guests spoon portions themselves. It captures that campfire comfort that makes a Smoked Bread Pudding so irresistible. If you want a more elegant table setup, dust lightly with powdered sugar and garnish with thin apple slices or a sprinkle of cinnamon.

Storage Tips:

Allow leftovers to cool completely before covering tightly with foil or transferring to an airtight container. Refrigerate for up to 3 days.
Reheat individual servings in the oven at 325°F (165°C) for 10–15 minutes, or briefly in the microwave. Add a small splash of milk or cream before reheating to keep the texture soft and moist.
This Sourdough Bread Pudding Recipe also freezes well; wrap portions tightly, freeze for up to a month, then thaw in the refrigerator overnight before warming.

FAQ + Final Thoughts

1. Can I bake this without a smoker?
Yes. Simply use your oven at the same temperature, and to mimic smoke flavor, add a pinch of smoked sea salt or a few drops of liquid smoke to the custard mixture.

2. What type of sourdough bread works best?
A firm, tangy loaf made from Old Sourdough Bread Recipes works beautifully. The slight chew helps hold the custard without becoming soggy.

3. Can I make the pudding ahead of time?
Absolutely. Assemble it up to one day ahead, cover, and refrigerate. Bake or smoke when ready to serve.

4. How long does it stay fresh, and how do I store it?
Up to three days refrigerated — just make sure it’s tightly sealed. Warm gently before serving to restore moisture.

5. Is there a non-alcoholic version of the whisky sauce?
Yes, replace whisky with apple juice, cider, or a non-alcoholic bourbon syrup to keep the same depth of flavor.

Conclusion:
This Smoked Caramel Apple Sourdough Bread Pudding Recipe is proof that comfort food doesn’t have to be complicated — it just needs heart. Built on the foundation of Old Sourdough Bread Recipes, it turns simple ingredients into something truly memorable. Whether smoked outdoors over applewood or baked in a cozy kitchen, the combination of caramel, apples, and sourdough delivers that perfect balance of sweet and smoky. So, the next time you have leftover bread, invite friends and family around the table or the firepit, and share a dessert that tastes like nostalgia warmed with love — because food, after all, is always better when shared.