Dutch Oven Doughnut Bourbon Bread Pudding

This decadent dessert is a surefire camp hit

By author of Timber 2 Table Wild Game Recipes Print Recipe
prep time
cook time
7-9
serves
Medium
difficulty

Every state has a top spot for the best doughnuts. In Kentucky, it’s a toss-up between Spalding’s Bakery in Lexington and J & H Bakery down in Greenville. Don’t even come at me with your suggestions of superiority for another bakery. I’m sure there are others in Kentucky making a fine doughnut, but these two are the best.

Use doughnuts from your favorite bakery, like these from Spalding's Bakery in Lexington, Kentucky.

So what do you do if you end up with extra doughnuts? (Hey, I’ve heard it happens.) We make bourbon bread pudding out of it in our Dutch oven. If you are going camping for the weekend, mix the custard part of the pudding at home. Once you get to camp, dump the torn-up doughnut bits into your buttered Dutch oven, pour over the custard, and let it rest for a bit while you build a fire and cook dinner. Once the custard has soaked into the doughnuts, move the Dutch oven to the fire and bake.

Creamy bread pudding is the perfect ending to a fun day at camp.

Really want to kick up the flavor? Mix up this bourbon cream cheese icing to drizzle over the bread pudding while it bakes. You’ll be glad you did. And don’t worry if you don’t want the bourbon in either portion of the recipe. It's nearly as good if you leave it out. 

Ingredients

 

Bread pudding

18 doughnuts, torn into bits

1 cup golden raisins

 

Custard Mix

2 cups half and half

8 eggs, beaten

1 teaspoon vanilla extract

1 stick of butter, melted

1 tablespoon cinnamon

¼ cup Evan Williams Outdoorsman Edition Bourbon

Bourbon Cream Cheese Icing

3 tablespoons butter

3 cups powdered sugar

4 ounces cream cheese, softened

¼ cup Evan Williams bourbon

4 tablespoons milk

 

Cooking Instructions

Butter the bottom and halfway up the sides of a 12-inch Dutch oven. Tear the doughnuts into bits and add them to the oven.

Tear the doughnuts into bits and add them to a buttered Dutch oven.

Mix the custard ingredients well and pour over the doughnuts. Allow the mixture to soak for 30 minutes. Sprinkle the raisins evenly over the mixture.

Mix the custard ingredients to pour over the doughnuts.

Set the Dutch oven over 8 to 10 coals. Place the lid on the pan and add another 12 to 15 coals to the top. Bake for one hour. Add more coals as needed if they burn out before the cooking time has finished.

Add coals to cook from both above and below with your Dutch oven.

While the bread pudding bakes, mix the icing ingredients in a bowl. About 45 mintues into the baking time, remove the lid and drizzle the icing over the bread pudding. Return the lid and continue baking for another 15 minutes for the icing to soak in.
After the bread pudding bakes for a bit, remove the lid and pour over the icing before continuing to bake.

 

Have a recipe you would like to suggest as a feature? Email us and let us know!