Huckleberry Coffee Chocolate Bread Pudding
There is a quiet kind of comfort that comes from baking outdoors. The smell of wood smoke mixing with sweet cream and dark chocolate feels like home in the Rockies. This bread pudding takes that familiar warmth and gives it a Colorado twist with brioche soaked in fruit-forward coffee, layered with dark chocolate and huckleberries, and baked low and steady in a pellet smoker until the edges caramelize and the center turns silky.
We have made this recipe many times using apple or cherry wood, both adding a mellow sweetness that enhances the chocolate and fruit. If you do not have a smoker, the oven works beautifully too. It will not have that same whisper of campfire in every bite, but the flavor will still carry that same Colorado comfort. The smoke does not overpower. It completes the story and turns simple ingredients into something shaped by altitude, air, and slow smoke.
