Dutch Oven Bread Pudding

Recipe courtesy of:
Dwight Miller, Boy Scout Troop 106, Pine Bluff, Arkansas

Note: For easier cleanup, line the interior of the Dutch oven with heavy duty aluminum foil before adding ingredients.

Melt butter in Dutch oven.  Cut bread into 1 inch squares and add to Dutch oven.  In a separate bowl add eggs, sugar, 1 1/2 cups milk (reserving 1 cup), vanilla extract, salt, nutmeg, cinnamon and baking powder.  Mix well.  Stir mixture into bread in Dutch oven until bread is thoroughly coated.  Cover.  Cook until done.  (Heating times may vary according to a number of factors.  We typically place 8-10 white hot charcoal briquettes under our Dutch oven and 12-14 white hot charcoal briquettes on top of our Dutch oven, cooking for approximately 30 minutes.)

While the bread pudding is cooking, combine the syrup, remaining 1 cup milk, and pecans in a small pan to make a sauce.  Mix well and heat until very warm (do not boil), stirring occasionally.  After the bread pudding is cooked, remove the lid from the Dutch oven and pour the sauce over the dessert, letting it be absorbed before serving.

Serves about 10-12.

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