bread pudding is really just bread that you like, a little on the stale side in a custard sauce and baked.
Some of the breads you can use are croissants, challah bread, raisin bread, plain ole white or wheat bread.
6 -7 cups of bread (use Challah bread, or croissants, or wheat bread, or french bread, or krispy kreme donuts)
1 qt milk (low fat is fine, but what's the point, this isn't health food
3 eggs, lightly beaten
1 cups sugar
2 Tbsp vanilla
1 cup raisins (soaked overnight in 1/4 cup bourbon)
pinch allspice
1/2teaspoon cinnamon
2 tbs butter
Heat oven to 350°F.
Soak the bread in milk in a large mixing bowl. Crush with hands until well mixed and all the milk is absorbed.
In a separate bowl, beat eggs, sugar, vanilla, and spices together.
Gently stir into the bread mixture.
Gently stir the raisins into the mixture.
Smear butter on the bottom and sides of 9x13 inch baking pan.
Pour in the bread mix and bake at 350°F for 35-45 minutes, until set.
The pudding is done when the edges start getting a bit brown and pull away from the edge of the pan.
Serve with bourbon sauce
Bourbon Sauce
1 stick butter, melted
1 cup sugar
1 egg
1 cup Kentucky bourbon
In a saucepan, melt butter; add sugar and egg, whisking to blend well. Cook over low heat, stirring constantly, until mixture thickens. Whisk in bourbon to taste. Remove from heat and let cool. Whisk before serving. The sauce should be soft, creamy, and smooth.
Or a lemon curd sauce (I'd leave out the bourbon soaked raisins and use dried cranberries instead and use lemon extract instead of vanilla and problably add in some sliced almonds)
Juice and grated zest of 3 lemons
3 eggs
1 cups sugar
1 stick butter, softened
Combine the lemon juice and zest, eggs, and sugar in the top of a double boiler. Whisk over low heat until slightly thickened. Remove from the heat and whisk in the butter a small amount at a time. Refrigerate the sauce until ready to use.
In the grocery store, in the jelly and jam aisle, you can usually find lemon curd sauce that's pretty good - though I'd leave out the cinnamon in the bread pudding.
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I'm not a camper, this does reheat well and could be cooked in a tin foil pan and coveredwith tin foil and heated near the camp fire.