By definition, every holiday treat needs to have an extra amount of decadence, richness and, of course, indulgence. With the addition of crumbled bacon to our Doughnut Bread Pudding, it certainly fits the bill and you could even enjoy this warm custardy delight for breakfast. See, it's mathematically proven:
Eggs + Milk + Doughnuts + Bacon = Breakfast
The salty pork is the perfect counterpoint to all of those heavenly doughnuts. We're not the meal police, so regardless of when you want to eat, just make sure you add it to your holiday menu.
PREP TIME: 15 minutes
COOK TIME: 40 minutes
RECOMMENDED PELLETS: Apple or Cherry
12 cake donuts, broken into 1-inch pieces
1/2 cup raisins or dried cranberries or blueberries (optional)
4 to 6 slices of cooked bacon, crumbled
5 large eggs
2 cups heavy whipping cream
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
3/4 cup butter, melted, cooled slightly
1/2 cup granulated sugar
1 pint vanilla, cinnamon, or rum-raisin ice cream, melted, for serving (optional)
Lightly butter a 9- by 13-inch baking pan. Layer the donuts in an even thickness in the pan. Distribute the raisins and bacon crumbles over the top, if using.
Make the custard: In a medium bowl, whisk together the sugar, eggs, cream, vanilla, and cinnamon. Whisk in the butter.
Pour over the doughnuts. Let sit for 10 to 15 minutes, periodically pushing the donuts down into the custard. Cover with foil.
In the meantime, start the Traeger on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 350 degrees F and preheat, lid closed, for 10 to 15 minutes.
Bake the bread pudding for 30 to 40 minutes, or until the custard is set.
Remove the foil and continue to bake for 10 additional minutes to lightly brown the top.
Let cool slightly before cutting into squares. Drizzle with melted ice cream, if desired and eat it before it cools.