Dutch Oven Bread Pudding with Blueberries

This camping blueberry bread pudding breakfast recipe is so easy you won't believe the delicious results! Don't forget to bring the maple syrup to make it extra special.

5 from 2 votes

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Prep Time 10

Cook Time 40

Course Breakfast

Servings

Equipment

Parchment Paper
4 Quart Dutch Oven (9-10" diameter)
25 Briquettes
Chimney Starter

Ingredients

8 slices brioche bread
6 tbs salted butter cut into 10 slices
1 can evaporated milk (dairy or coconut)
1 tsp lemon zest (optional)
3 large eggs
1/4 cup sugar
1 tsp cinnamon
1/2 tsp nutmeg
1 tbs vanilla extract
1/2 cup dried blueberries (or 1 cup fresh)

Instructions

CAMPING INSTRUCTIONS:

Light a charcoal chimney using 21 briquettes
Tuck the parchment paper into the Dutch oven so it covers the bottom and about 3 inches or more on the sides.
Place 5 slices of butter inside the Dutch oven, spaced evenly apart.
Tear 4 slices of bread into rustic bite-sized pieces placing them in the Dutch oven as you tear them.
Sprinkle 1/3 of the dried blueberries over the torn pieces of bread.
Tear the remaining pieces of bread, dropping the pieces into the Dutch oven.
Sprinkle another 1/3 of the blueberries over the top.
In a bowl, scramble eggs and whisk in evaporated milk.
Blend sugar, spices and lemon zest to the egg and milk mixture.
Pour the mixture over the bread and blueberries in the Dutch oven in a circular motion.
Tuck any exposed bread under the mixture with a spoon.
Sprinkle the remaining 1/3 of the blueberries on top.
Place the 5 remaining pats of butter in a ring over the top of the bread and blueberries
Place the lid on top of the Dutch oven.
Once the briquettes are ready to use (they will be mostly gray), create a ring of 7 briquettes in a contained fire ring or other appropriate location.
Place your Dutch oven over the ring of briquettes so that they are tucked just inside the outer rim of the pot, heating it from below.
Place 14 briquettes on top of the lid of the Dutch oven
Set your timer for 20 minutes.
Start another chimney of 21 briquettes right away.
After 20 minutes add the next batch of briquettes, splitting into 7 and 14 once again, to the bottom ring and on top of the lid of the Dutch oven to complete the cooking.
Continue to cook for another 20 minutes.
Remove briquettes and dust off the outer rim of the Dutch oven.
Voila! Serve the bread pudding with a drizzle of maple syrup on top.

HOME OVEN INSTRUCTIONS:

Preheat oven to 350F.
Tuck parchment paper into a 4-QT Dutch oven so it covers the bottom and about 3 inches or more on the sides.
Place 5 slices of butter inside the Dutch oven, spaced evenly apart.
Tear 4 slices of bread into rustic bite-sized pieces placing them in the Dutch oven as you tear them.
Sprinkle 1/3 of the dried blueberries over the torn pieces of bread.
Tear the remaining pieces of bread, dropping the pieces into the Dutch oven.
Sprinkle another 1/3 of the blueberries over the top.
In a bowl, scramble eggs and whisk in evaporated milk.
Blend sugar, spices and lemon zest to the egg and milk mixture.
Pour the mixture over the bread and blueberries in the Dutch oven in a circular motion.
Tuck any exposed bread under the mixture with a spoon.
Sprinkle the remaining 1/3 of the blueberries on top.
Place the 5 remaining pats of butter in a ring over the top of the bread and blueberries and out the lid on.
Bake the bread pudding for 40 minutes. Serve with maple syrup.