Smoked Chocolate–Santa Fe Bread Pudding with Livia’s Caramel Crunch

There’s something magical about dessert on the smoker — especially when it delivers bold flavor, smoky depth, and a crispy, crackly finish. Our Smoked Chocolate–Santa Fe Bread Pudding with Livia’s Caramel Crunch is a rich, unexpected holiday treat that brings the heat (literally and figuratively) to your feast table.

This isn’t your grandma’s bread pudding — though she’d probably ask for the recipe. We start with buttery brioche soaked in a custard seasoned with Hi-West Santa Fe Woodfire Seasoning for a warm, subtle kick of chile spice, and Livia’s Salt Pepper Garlic to deepen the savory complexity. Toss in a generous handful of chocolate chips, and you’ve got a dessert that straddles the line between sweet and smoky perfection.

But the real star of the show? The caramel crunch topping. After the pudding is smoked to golden, custardy perfection, it gets finished with a torched sugar crust laced with a pinch of Livia’s SPG — adding a whisper of salt and pepper to balance the sweetness and tie the whole dish back to the bold flavors of your grill. It’s like crème brûlée meets chocolate bread pudding…with a little mesquite on the back end.

Serve it warm with a dollop of whipped cream — or, if you’re feeling adventurous, try our horseradish whipped cream variation for a bold, creamy contrast that somehow just works. Whether you’re smoking dessert for the first time or you’re a BBQ dessert devotee, this dish is guaranteed to surprise and delight. It’s rustic, rich, and totally worthy of a spot at your holiday table.

BBQ Dessert

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Smoker

Smoked Chocolate–Santa Fe Bread Pudding with Livia’s Caramel Crunch

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Servings

6-8

Prep Time

20 minutes

Cook Time

45-60 minutes

This smoky-sweet bread pudding takes a savory turn with Santa Fe heat and a caramel crunch spiked with Livia’s SPG. Smoked low and slow, finished with a crisp brûlée-inspired crust, and optionally topped with horseradish whipped cream for a bold, creamy twist.

Ingredients

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• ½ Tsp Santa Fe Woodfire Seasoning
• ½ Tsp Livia’s Salt Pepper Garlic
  + ½ Tsp Livia’s Salt Pepper Garlic (for the caramel crunch topping)
• 6 Cups Brioche, Cubed (preferably stale or day-old)
• 1 Cup Chocolate Chips
• 2 Cups Heavy Cream
• 1 Cup Whole Milk
• 3 Eggs
• ⅓ Cup Brown Sugar
• 2 Tbsp White Sugar
• Optional: 2 Tbsp Horseradish Sauce by Terrapin Ridge Farms + 1 Cup Heavy Cream (for whipped topping)

Directions

1. Build the Custard: In a large bowl, whisk together heavy cream, milk, eggs, Santa Fe Woodfire, and ½ tsp Livia’s SPG. Set aside.

2. Assemble the Pudding: Butter a cast iron skillet or baking dish. Add the brioche cubes and chocolate chips. Pour custard evenly over the top. Gently press the bread down to absorb. Let sit for 10–15 minutes.

3. Smoke It: Preheat smoker or grill to 250°F. Use mild wood (apple, cherry, or pecan) for a soft smoke. Place the dish in the smoker uncovered and cook for 45–60 minutes, or until the center is just set and slightly puffed.

4. Make the Livia’s Caramel Crunch: In a small bowl, mix together the brown sugar, white sugar, and ½ tsp Livia’s. After smoking, evenly sprinkle this sugar mixture over the top of the pudding.

5. Torch or Broil to Finish: Use a kitchen torch to caramelize the sugar topping until bubbling and crisp — just like crème brûlée. Alternatively, place under the broiler for 2–3 minutes, watching closely to avoid burning.

6. Optional Horseradish Whipped Cream: Whip 1 cup heavy cream with 2 Tbsp Terrapin Ridge Horseradish Sauce until soft peaks form. Dollop over warm slices for a bold, creamy contrast.