Dutch Oven Cooking > Desserts

Bread Pudding

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DeShawn:
This lightly-spiced, extra-thick bread pudding epitomizes comfort food.

Ingredients:

* 1 loaf day-old French bread
* 4 tablespoons butter, melted
* 3/4 cup golden raisins (optional)
* 8 eggs, beaten
* 4 cups milk
* 1 1/2 cups granulated sugar
* 2 tsp ground cinnamon
* 2 tsp vanilla extract
For the sauce:

* 1 cup granulated sugar
* 1 egg, beaten
* 1/2 cup butter
* 2 tsp vanilla extract
Preparation:
Cut or tear bread into small pieces into a 12-inch dutch oven.



Drizzle melted butter over the bread and sprinkle with raisins (if desired.)



In a medium mixing bowl, combine eggs, milk, sugar, cinnamon, and vanilla. 



Beat until well-mixed.  Pour over the bread and lightly push down with a fork until the bread is covered and soaking up the egg mixture.



Cover and bake with 8 coals bottom heat and 14-16 coals top heat for 45 minutes or until the top springs back when lightly tapped.  Rotate the oven and lid 90 degrees in opposite directions every 10-15 minutes.



Remove from the heat and remove the lid.  The bread pudding will rise up to within an inch or two of the lid of the oven when baking.  It will slowly fall back down over the next few minutes.

To make the sauce, in a mixing bowl, cream together the egg and sugar.  Melt the butter in an 8-inch dutch oven over 6-8 coals.  Add the sugar mixture and vanilla and stir until the sugar is melted.

Drizzle the sauce over the top of the bread pudding when serving.

Serves 12.

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