One of the best deserts you can serve from the back of a chuck wagon or from the outdoor dining table on your patio is bread pudding topped with a warm sweet sauce. Here is a simple recipe I got from an old Canadian outfitter many years ago. The bourbon sauce is one that I got from Texas chuck wagon master chef Bill Cauble, mighty tasty.

Portions: 6
Dutch oven: 12-inch


  • 12 leftover biscuits or a ½ loaf of Italian bread, cubed
  • 1 can (12 oz.) of evaporated milk
  • 1/3 cup sugar
  • 2 eggs
  • 1 tablespoon butter
  • ½ cup raisins
  • 1 tablespoon vanilla extract
  • 1 teaspoon ground nutmeg
  • 1 tablespoon ground cinnamon


  • Preheat Dutch oven
  • Cut bread into 1-inch cubes
  • Whip eggs and combine in bowl with evaporated milk.
  • Melt butter and stir into mixture along with sugar, nutmeg, vanilla and half of cinnamon.
  • Place the bread into 9-inch aluminum pan.
  • Pour the mixture over the bread and mix until the bread is soggy.
  • Sprinkle the cinnamon over mixture.
  • Place into Dutch oven and bake until brown
  • Serve hot with sauce topping

Bourbon Sauce

  • ½ cup melted butter
  • ½ cup sugar
  • ½ cup Half & Half
  • 1 tablespoon vanilla
  • ½ cup bourbon or rum or amaretto, your taste

Mix ingredients in cast iron grilling sauce pan and bring to a low boil
Pour over bread pudding while hot.