Bread pudding

A classic dessert and an award winner at the past camporee

Ingredients

• 1 ½ – 2 pounds of day old bread, cubed
• 1 quart of milk
• 2 cups sugar
•  3 – 6 eggs (I like 6 but might be too eggy for some)
• 2 -3 cups of chopped fresh fruit
• Chopped nuts
• 2 TB. Vanilla
• ¼ cup of butter
• 1 (14 oz.) can sweetened condensed milk

Directions:

1. Get your coals going.
2.  In a medium bowl mix eggs and sugar mixture, when blended stir in milk.
3. Place bread in a LARGE mixing bowl, you may want to start with about half of the bread.
4. Pour the milk,
5. egg, sugar mixture over bread. Stir, add more bread, stir, add more bread. You may not use
6. all of the bread. If you want your bread pudding stickier use less bread, use more bread if
7. you want it drier.
8. 3) Once most of the liquid is absorbed, stir in fruit and nuts.
9. 4) Place 6 coals under your oven (for 12 inch) .
10. 5) Add butter to warm Dutch oven to melt. When butter is melted, dump ingredients in
11. Dutch oven, stir to mix in butter. Bake for an hour at 300 – 325F, the size of your Dutch
12. oven will determine the amount of coals you use. (Start with 15 on top for a 12 inch).
13. Every 15 min. turn the oven ¼ turn one way and the lid a ¼ turn the opposite way. After
14. about an hour the bread should look puffy and golden around the edges. Stir in the can of
15. condensed milk gently and bake another 15 min.

Tips:

• -This recipe can be flexible, experiment with fruit, spice, nut combinations.
• -I used Italian loaves, but other sturdy bread would be good.
• -I used half and half, because it comes in a quart container instead of a ½ gallon.
• -Keep the can of condensed milk in your pocket so it stays warm, it is very hard to pour cold.
• -Keep extra coals going, your original coals will burn down. I have best luck with just adding coals to the top of the oven.

Equipment:

• 12 – 14 inch DO
• Medium mixing bowl
• LARGE mixing bowl
• Spoons and spatula to scrap out condensed milk can