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