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–+ servings
A cast iron Dutch oven filled with bread pudding.

Dutch Oven Bread Pudding

A woman's face.Angie Zoobkoff
Made with custard-soaked bread and a sweet rum caramel sauce, this Dutch oven bread pudding is the ultimate campfire dessert.
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Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Course Dessert
Cuisine American
Servings 8 servings
Calories 568 kcal

Equipment

Ingredients
  

For the bread pudding

  • 2½ cups whole milk
  • 4 large eggs lightly beaten
  • ½ cup brown sugar
  • ¼ cup unsalted butter melted
  • 2 teaspoons vanilla extract
  • 1½ teaspoons cinnamon
  • ½ teaspoon salt
  • 8 cups day-old challah or brioche bread cut into 1-inch cubes
  • ⅔ cup raisins

For the caramel sauce

  • ⅔ cup brown sugar
  • ¼ cup unsalted butter
  • ⅓ cup whipping cream
  • Pinch salt
  • 1 tablespoon spiced rum (or 1 teaspoon vanilla)

Instructions
 

Make the bread pudding

  • In a large bowl, whisk the milk, eggs, sugar, butter, vanilla, cinnamon, and salt.
  • Gently fold the bread into the milk mixture. Add the raisins and stir gently to combine. Pour the bread pudding into a parchment-lined 6-to-8-quart Dutch oven and let the mixture soak while you prepare the coals.
  • Prepare 24 coals or hot embers for Dutch oven cooking. Your coals are ready when they are covered in white ash. This typically takes about 15 minutes. Place 8 coals under the Dutch oven and 16 on the lid.
  • Cook, replacing the coals as needed (approximately every 30 minutes) until the bread pudding is golden brown and slightly puffed and a knife inserted into the center comes out clean, about 1 hour. (Outdoor conditions will affect cook time, so begin checking after 45 minutes).

Make the sauce

  • Combine the sugar, butter, cream, and salt in a small saucepan. Cook, stirring frequently, until the butter is melted and the sauce begins to simmer. Remove it from the heat and stir in the rum or vanilla.
  • Serve the bread pudding warm with sauce poured over it.

Notes

  • Get ahead--Prepare the caramel sauce before heading out. Store it in a sealed container and warm it in a small pot before serving.
  • Make clean up easy--Line your Dutch oven with parchment for easy clean up.
  • Protect your oven--Cooking time can vary due to outside temperature and wind. If you're cooking on a very windy day, try to protect the Dutch oven with a barrier, such as a tarp.
  • Storage--Leftover bread pudding and sauce can be stored separately in airtight containers in your fridge or cooler for up to 4 days.

Nutrition

Serving: 1 portionCalories: 568kcalCarbohydrates: 74gProtein: 11gFat: 30gCholesterol: 240mgSodium: 574mgFiber: 2gSugar: 44g
Keyword campfire desserts, dutch oven cooking, dutch oven dessert
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