Timber 2 Table - Dutch Oven Doughnut Bourbon Bread Pudding

This decadent dessert is a surefire camp hit

Dutch Oven Doughnut Bourbon Bread Pudding

30 Min

Prep Time

60 Min

Cook Time





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.

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.


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.

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.