Smoked Bread Pudding Recipe
Food blogger & cooking fanatic, Mike Castaneda, bakes dessert on a Grilla Grill. Recipe below:
Ok guys, for most of us, the only obstacle we’re going to face when it comes to our new dream, Grilla Grill, is our partner giving us the ok. Of course you’re going to start off by all of the benefits of how easily you can cook a great meal, the flavor profiles you’ll be able to accomplish, how YOU can do more cooking at the house etc. When you do hear those glorious words of, “Sure babe” or whatever it sounds like at your house, this will be a great way to show your appreciation. I call this dish, “The Thank You”. You can substitute the fruit topping however you’d like and don’t get thrown off by words like “compote”. It basically just means some fruit and sugar cooked together for a sauce. This is an amazing recipe for a bread pudding like you’ve never had. Using stale donuts instead of bread gives you this amazing sugary, caramelized texture as well as this delicious creamy pudding combination that’s sure to please. I opted to add an oat crunch to the top to add a little “more” to the dish. The bright berry flavor will make it perfect, well at least in my eyes, and to the MRS as well I guess! If you feel like branching out more maybe experiment with some walnuts or pecans in the mix. Maybe add a nice bourbon crème anglaise? Sounds fancy right? I promise this is an incredible comfort food that just makes it sound like you tried really hard. Easy peasy. Now get to it.
- 8 stale donuts
- 3 eggs
- 1 cup milk
- 1 cup heavy cream
- 1/2 cup brown sugar
- 1 tsp vanilla
- 1 pinch salt
- 1 pint blueberries
- 2/3 cup granulated sugar
- 1/4 cup water
- 1 lemon
- 1 cup quick oats
- 1/2 cup brown sugar
- 1 tsp flour
- 2-3 tbsp room temperature butter
Heat your Grilla Grill to 350 degrees.
Cut your donuts into 6 pieces per donut and set aside. Mix your eggs, milk, cream, brown sugar, vanilla and salt in a bowl until it’s all incorporated. Place your donuts in a greased 9×13 pan then pour your custard mixture over the donuts. Press down on the donuts to ensure they get coated well and soak up the juices.
In another bowl, combine your oats, brown sugar, flour and slowly incorporate the butter with your hand until the mixture starts to clump up like sand. Once that’s ready, sprinkle it over the top of the bread pudding and throw it on the grill around 40-45 minutes until it gets nice and golden brown.
While the bread pudding is baking, place your blueberries into a skillet over medium high heat and start to cook them down so the juices start to flow. Once that happens, add your sugar and water and mix well. Reduce the heat to med low and let it cook down until it starts to thicken up. Right when the mixture starts to thicken, zest your lemon and add the zest to the blueberry compote and then slice your lemon in half and juice it into the mixture. What you’re left with is a delicious, bright compote that is perfect for the sweetness of the bread pudding.
Keep an eye on your bread pudding around the 40-minute mark. The mixture will still jiggle a bit in the center but will firm up as it stands once you pull it off. You can pull it early if you like your bread pudding a bit more moist but to me, the perfect bread pudding will be a bit more dark with some caramelization but will still have moisture as well!
Now this is when I’d grab a good looking bowl, toss a nice helping of bread pudding in there then top it off with the compote and a heaping scoop of vanilla bean ice cream then watch faces light up. Not only is this an incredibly gorgeous dish but the flavor will knock you out. Guaranteed to be a huge hit in your household. Give it a shot and thank me later!
And as always, make sure you take a picture of your creations and tag us in your dishes! We’d love to feature your work!