Growing up as a kid in Michigan, there were always a few things I looked forward to in the fall. My favorite was the visits to the cider mills with my aunt Jane. To this day I remember the sight and the incredible smell of hot cinnamon sugar donuts being plopped out of the machine and tumbled into a big vat of frying oil. I couldn’t wait to order a hot apple cider and a fresh donut to satisfy the craving I’d had since last year’s visit. Today’s recipe isn’t QUITE as good as the hot, fresh donuts and cider I had as a kid, but it certainly takes me back to those days when life was a lot simpler.
Cinnamon sugar donuts are readily available at just about any grocery store, as are the rest of the ingredients needed to make this tasty bread pudding, but you will need an incredible outdoor gas grill, capable of reaching and holding very specific temperatures. Enter my exciting partnership with Broilmaster Grills! With the combination of versatile cooking capabilities and convenient features, it is the grill of a lifetime! Broilmaster’s timeless bow tie burner is known for even heat distribution, which makes it great for baking.
This was a SUPER easy recipe to create on my Broilmaster. It’s versatile multi-level cooking grids, retract-a-rack and bow tie burner live on in the new generation of stainless steel grills. I removed the cast iron skillet and allowed it to cool and set for about 10 minutes. As I plated it up, I just garnished it with some whipped cream and a bit of caramel syrup. It was gone in less than 15 minutes once the rest of the family got home. I can’t wait to make it again!
Cinnamon Sugar Donut Bread Pudding
Prep Time: 15 minutes / Cook Time: 25 minutes / Servings: 6-8
12 cinnamon sugar donuts, roughly chopped
2 medium gala apples, peeled, cored and diced
1/4 cup cinnamon sugar
2 eggs, slightly beaten
1 cup milk
1 cup heavy cream
1/2 stick butter, cubed
2 tsp. Vanilla extract
Preheat all three Broilmaster burners to medium heat, until the grill reaches 350 degrees, then turn off the center burner. Close the grill top to maintain the temperature.
Add the chopped donuts and apples to a large, cast iron skillet. Sprinkle with cinnamon sugar and toss with your hands until coated and combined.
In a medium saucepan combine the eggs, milk, cream, cubed butter and vanilla. Whisk until combined and warm and the butter is melted. Pour the mixture over the apple/donut mixture, making sure to saturate all the donut pieces.
Place the cast iron skillet in the very center of the grill and close the lid. Allow the bread pudding to bake at 350 degrees for about 20 minutes, until the custard mixture is absorbed and set. Open the lid and check on the bread pudding about every 5 minutes to be sure it’s cooking evenly. Turn or move the skillet as necessary.
Remove from the heat and allow the bread pudding to cool and set for about 10 minutes.
To serve: Spoon the bread pudding on to a serving dish and garnish with whipped cream and/or caramel syrup. Serve immediately.