Step 1

Set up your smoker following the manufacturer’s instructions and preheat to 225° to 250°F. Add the wood as specified by the manufacturer.

Step 2

Arrange the brioche cubes in a single layer in an aluminum foil pan and place in the smoker. Smoke, stirring occasionally so the cubes smoke evenly, until firm and toasted, 30 to 45 minutes.

Step 3

Meanwhile, make the custard: Place the cream, milk, sugar, and salt in a heavy saucepan. Cut the vanilla bean, if using, in half lengthwise, and scrape the tiny black seeds into the cream. Then, add the vanilla bean halves. Bring to a boil over medium heat, whisking until the sugar dissolves. Remove the pan from the heat. Remove the vanilla bean halves; you can rinse, dry, and reuse them. Whisk in half of the chocolate until melted. (Return the pan to low heat if the chocolate needs help melting.)

Step 4

Butter the skillet and spoon in the pudding mixture. Sprinkle with the remaining chopped chocolate, pushing the pieces into the bread pudding with a fork.

Step 5

Mix together: apple cider, apple butter, maple syrup, and a tablespoon of spice. Pour over the ribs and turn to coat. Cover well with foil and bake for an additional hour.

Step 6

Increase the heat of your smoker to 325°F. Some smokers won’t go that high; if not, increase the heat to 275°F. Smoke the bread pudding until puffed and browned on top and the custard is set, 40 to 60 minutes at the higher temperature, or 1 to 1½ hours at the lower temperature. (Insert a metal skewer into the center of the pudding—it should come out clean when the custard is set.)

Step 7

Serve the bread pudding hot (à la mode with Smoked Ice Cream, if desired).