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
Ingredients
- 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