VeGETARIAN RECIPE
Campfire Bread & Butter Pudding
As a kid, I grew up with stale old bread being tossed into a pot with some sort of eggnogy cooking liquid, and after a brief moment in the oven it would transform into a masterpiece dessert. When I had the pleasure of creating recipes from Hannah from Ballerina Farm for our Christmas feast, I immediately knew what dessert we needed for these early days of winter. This campfire pudding warmed up our hearts and hands during the cold night in Utah, and the cinnamon smell and warm spoonfuls of sweetness made for a cozy and nourishing moment.
Ingredients
6 cinnamon roll croissants from Ballerina Farm, cooked and cooled, broken into pieces
(and/or almond croissants or the like)
1 cup sultanas
1 tablespoon of orange rind
3 eggs
1 1/2 cups milk
1 cup heavy cream
40g unsalted butter, melted
1/2 cup white sugar
1 teaspoon cinnamon powder
1 teaspoon vanilla extract
Serve with whipped cream
Equipment:
Fire pit, Dutch oven
- Serves 6 -
HOW TO MAKE IT
Light your fire and let it burn down for 1 hour, you want nice coals.
Place eggs in a large bowl, whisk briefly. Add milk, cream, butter, sugar, cinnamon and vanilla. Mix well.
In a Dutch oven, add bread, orange rind and sultanas, briefly mix. Pour over the egg mixture and allow to soak in.
Add the lid to the Dutch oven and hang over the fire apron, 30 cm (1 ft) from the coals, and shovel more coals onto the top.
Cook for 30 mins.
Remove from fire and serve immediately, topped with whipped cream.
In partnership with Ballerina Farm
