One of the best deserts you can serve from the back of a chuck wagon or from the outdoor dining table on your patio is bread pudding topped with a warm sweet sauce. Here is a simple recipe I got from an old Canadian outfitter many years ago. The bourbon sauce is one that I got from Texas chuck wagon master chef Bill Cauble, mighty tasty.

Portions: 6
Dutch oven: 12-inch

Ingredients

• 12 leftover biscuits or a ½ loaf of Italian bread, cubed
• 1 can (12 oz.) of evaporated milk
• 1/3 cup sugar
• 2 eggs
• 1 tablespoon butter
• ½ cup raisins
• 1 tablespoon vanilla extract
• 1 teaspoon ground nutmeg
• 1 tablespoon ground cinnamon

Method

• Preheat Dutch oven
• Cut bread into 1-inch cubes
• Whip eggs and combine in bowl with evaporated milk.
• Melt butter and stir into mixture along with sugar, nutmeg, vanilla and half of cinnamon.
• Place the bread into 9-inch aluminum pan.
• Pour the mixture over the bread and mix until the bread is soggy.
• Sprinkle the cinnamon over mixture.
• Place into Dutch oven and bake until brown
• Serve hot with sauce topping

Bourbon Sauce

• ½ cup melted butter
• ½ cup sugar
• ½ cup Half & Half
• 1 tablespoon vanilla
• ½ cup bourbon or rum or amaretto, your taste

Mix ingredients in cast iron grilling sauce pan and bring to a low boil
Pour over bread pudding while hot.