Bread Puddin'
Bread pudding is an old time recipe that can provide comfort at home or out at camp. This dish used to be a way that Mom would be able to use up "day old" bread and still provide a great breakfast for the family.
Ingredients:
1 loaf Italian bread in 1” cubes
2 cans Evaporated milk
4 Large eggs
2 tbs Butter
1 cup Raisins
1 tbs Ground Cinnamon
1 tbs Vanilla Extract
1 tsp Ground Nutmeg
Directions:
Easy to prepare, start by cutting a loaf of italian bread into 1" squares. Beat the eggs and combine them with the evaporated milk. Melt the butter and stir it into the mixture along with the nutmeg, vanilla and half of the cinnamon.
Place the bread into a 12" Dutch Oven and add in the raisins. Pour the mixture over the bread cubes and thoroughly mix the ingredients until the bread has absorbed the liquid. Sprinkle the rest of the cinnamon over the mixture. Cover your Dutch Oven and bake at 350° for about 45 minutes. For outdoor cooking, use 24 charcoal briquettes. Place 15 lit briquettes on top and 9 underneath your Dutch oven. You may need more coals in windy or cold weather.
Serves 6 - 8