Camp oven bread and but­ter pud­ding

Camper Trailer Australia - - TASTY TUCKER -


4 eggs 2 cups milk 300ml thick­ened cream ¼ cup caster sugar ¼ tsp vanilla essence ¼ tsp ground cin­na­mon 8 slices white bread, crusts re­moved 100g but­ter, soft­ened ½ cup sul­tanas 2 tbsp brown sugar

Grease a medium-sized camp oven with some oil or but­ter and set aside. Whisk the eggs, milk, cream, caster sugar, vanilla and cin­na­mon to­gether in a bowl. Spread both sides of each bread slice with but­ter. Cut each slice in half di­ag­o­nally. Ar­range the bread in the oven in such a way as the points are up­wards. The more points, the crispier the re­sult. Sprin­kle the bread layer with the sul­tanas. Pour egg mix­ture over bread. Sprin­kle with the brown sugar. Put the lid on and place the camp oven on a bed of pre­pared coals for 20 min­utes or un­til the cus­tard is nearly set. When it’s al­most ready, add a cou­ple of big shov­els of coals to the lid and bake the top­ping. The ex­posed bread should be crispy and al­most burnt. Serve with lash­ings of dou­ble cream.

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