I have such a sweet spot for Bread Pudding. Bread Pudding cooked in a Smoker...OMG, Kicks it up a whole new level! This is a savory twist on traditional Bread Pudding. It's going to leave you wanting more! SO YUMMY
- 1 package (8-1/2 ounces) cornbread/muffin mix
- 6 tablespoons butter, divided
- 1 large sweet onion, thinly sliced
- 2/3 cup barbecue sauce, divided
- 2 cups diced cooked chicken (preferably smoked or grilled, great with leftovers)
- 4-5 slices of bacon, thick cut
- 2 large eggs, beaten
- 1 cup half-and-half cream
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1-1/4 cups shredded Monterey Jack cheese
- 1 small green apple, peeled and diced
- Minced chives
- 1 finely chopped jalapeno if you like it spicy
- Preheat smoker to temperature recommended for cornbread instructions.
- Prepare cornbread according to package directions and bake in the smoker using a greased and floured 8-in. square baking pan. Cool.
- Place bacon on smoker cooking rack below the corn bread. Continue cooking until fully cooked, but not over cooked.
- Reduce Smoker setting to 375°. Meanwhile, in a small skillet, heat 2 tablespoons butter over medium heat. Add onion; cook and stir until softened. Reduce heat to medium-low; cook until deep golden brown and caramelized, 30-40 minutes. Remove from heat and set aside.
- Pour 1/4 cup barbecue sauce over chicken; toss to coat.
- Cube cornbread. Microwave remaining butter, covered, on high until melted, about 30 seconds. Whisk in eggs, cream, salt and pepper. Add caramelized onions. Pour egg mixture over cornbread cubes. Add chicken, cheese, chopped bacon and apple. Toss gently to combine.
- Pour mixture into a greased 8-in. square or 1-1/2-quart baking dish or cast iron dutch oven; place into smoker until bubbly and top is golden brown, about 35-45 minutes. Drizzle remaining barbecue sauce over bread pudding. Sprinkle with chives.
TIP: A large cast iron skillet or dutch oven is perfect to making this dish. The pan will turn brown from the smoke of the smoker, so don't use your grandmothers porcelain bake-ware for this recipe. ;) I learned the hard way!