Chef Tom's Donut Bread Pudding is a one-of-a-kind treat that you will make every chance you get! You will create this on the grill. Its unique blend of flavors creates a flavorful experience that's sure to leave you wanting more!
WHAT YOU'LL LOVE
- Drying the donut pieces out on the grill before soaking them in custard lets them absorb the liquid fully without turning mushy, rather than starting with soft, fresh donuts that would fall apart
- Letting the donuts sit in the custard through two separate rest periods, tossing in between, gives every piece a chance to soak evenly instead of some pieces staying dry in the center
- Dolloping the Razbanero Pepper Spread over the top rather than mixing it in keeps pockets of sweet heat throughout the pudding, so each bite doesn't taste uniformly spiced
- Baking until the edges are browned and bubbling, with the center visibly puffed, uses two separate visual cues to judge doneness rather than relying on time alone
Donut Bread Pudding
Tom Jackson
Rated 5.0 stars by 1 users
Category
Dessert
Cuisine
American
Servings
12
Prep Time
20 minutes
Cook Time
1 hour 5 minutes
Calories
363
Is it breakfast? Is it dessert? Doesn't matter, it's delicious! Check out Chef Tom's Donut Bread Pudding cooked on the grill!
Ingredients
- 10 glazed donuts (about 1 1/2 lb), diced into 1/8s
- 1 quart half-and-half
- 4 eggs
- 4 egg yolks
-
2 tbsp maple syrup
-
1/2 tsp Noble Saltworks Hickory Smoked Salt
- 1/3 cup dried cranberries
- 1/3 cup candied pecans
- Zest of 1 orange
- 1/2 tbsp unsalted butter
-
1/4 cup Chili Dawg’s Razbanero Pepper Spread
Directions
- Preheat your Yoder Smokers YS640s Pellet Grill to 350ºF.
- Place the donut pieces on a parchment lined sheet pan. Place on the second shelf of the grill and bake until the donut pieces are dried out and crispy on the edges, about 20 minutes. Remove from the grill and cool.
- Combine the half-and-half, eggs, egg yolks, maple syrup and Noble Saltworks Hickory Smoked Salt in a large bowl. Whisk the custard well to incorporate.
- Add the donuts, cranberries, pecans and orange zest to the custard. Toss gently to mix. Let sit 10 minutes. Toss again. Let sit 5 minutes more.
- Spread the 1/2 tablespoon unsalted butter in a Lodge 10” Cast Iron Skillet. Transfer the donut mixture and custard to the skillet.
Dollop spoonfuls of the Chili Dawg’s Razbanero Pepper Spread over the top of the bread pudding. Transfer to the second shelf of the grill.
- Bake the donut bread pudding until browned and bubbling around the edge and puffed up, about 45-55 minutes.
Recipe Note
Recipe FAQ
Why dry out the donut pieces on the grill before soaking them in custard?
Baking them first until crispy at the edges lets the donuts absorb the custard fully without turning mushy. Starting with soft, fresh donuts would risk them falling apart once soaked.
Why let the donut and custard mixture rest twice, tossing in between?
Two separate rests give every piece of donut a chance to soak evenly, rather than some pieces sitting fully saturated while others in the center stay dry.
Why dollop the Razbanero Pepper Spread on top instead of mixing it into the custard?
Keeping it in pockets on the surface means each bite carries its own burst of sweet heat, rather than the entire pudding being uniformly spiced throughout.
How do I know when the bread pudding is actually done baking?
Look for the edges to be browned and bubbling and the center to be visibly puffed, about 45-55 minutes — those two visual cues together matter more than the clock alone, since oven and grill temperatures can vary.
How indoor-friendly is this recipe?
5 out of 5 — this bakes in a regular oven exactly the way it does on the grill; the pellet grill is only being used as an outdoor oven, not for smoke or char.
Recipe Highlights
Pre-dried donut pieces: Absorbs custard fully without turning mushy.
Double-rested soak: Ensures even custard absorption throughout.
Surface-dolloped pepper spread: Creates pockets of heat instead of uniform spice.
Dual doneness cues: Browned edges and a puffed center signal it's ready.
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Nutrition
Nutrition
- Nutrition Serving Size
- 8.26 oz
- per serving
- Calories
- 363
- Carbs
- 30 grams
- Protein
- 7 grams
- Fat
- 25 grams
- Sodium
- 314 milligrams
