Bread Pudding Dutch Oven Recipe
2 cups Dry Bread (broken up, left over sweet rolls or toast.)
4 cups Milk
4 Eggs
1/2 cup Sugar
1 tsp. Vanilla
1/4 tsp. Salt
1/2 cup Raisins
Beat together milk, eggs, sugar and Vanilla, raisins and salt. Pour over bread or what ever you are using. Pour in a warmed and oiled 10″ Dutch Oven. Sprinkle a little Nutmeg over the pudding. bake for 1 hour or when a knife inserted comers out clean. Lemon sauce, whipped cream or half and half can be served with this dish. Warm or cold its a great dish. 10 briquettes in a Volcano, and be sure not to put any heat in the center of the dutch oven. 8 bottom and 12 top if using your dutch oven table. In your oven at home 350 degrees for about an hour. The smell will tell you when its done.
From the Log Cabin Camp Fire Cookn’ book page 126.
Dutch Oven Checklist
___ Dutch Ovens
___ Lid Lifter
___ Lid Rest
___ Dutch Oven Trivets
___ Charcoal Briquets (Kingsford)
___ Lighter Fluid, and matches
___ Charcoal Starter
___ Spoons,fork, knife, can opener, cutting board, hot pads, vegetable peeler, and measuring cups and spoons.
___ Aluminum Foil
___ Cook Book
___ Long Tongs
___ Whisk
___ Gloves
___ Storage Bag
___ Paper Towels
___ Dutch Oven Scraper
___ Spray bottle of vinegar
___ Spray bottle of oil
___ Don’t forget the Food!!!
Bread Pudding Dutch Oven Recipe
