Friday Foods – Breakfast Bread Pudding

Continuing with the trend of warm breakfast recipes, this bread pudding from A Fork in the Trail is a hearty start to your day. Because this recipe requires baking, it is best for a rest day or one with moderate travel. 

Breakfast Bread Pudding

Makes 2-3 servings

2–3 slices multigrain bread

2 servings powdered scrambled egg mix

1⁄4 cup vanilla sugar

1⁄4 teaspoon cinnamon

1/8 teaspoon nutmeg

1/3 cup nonfat powdered milk

1⁄4 cup raisins

1⁄2 cup mixed dried fruit (peaches, pears, and cherries)

1 cup water

At Home

Package the bread in a large ziplock freezer bag. In a smaller ziplock freezer bag, mix egg powder, sugar, spices, and powdered milk together and then place it in the larger bag. Bundle up the raisins in a piece of plastic wrap. Put the mixed dried fruit in small ziplock freezer bag. Put these in the larger bag with the bread.

At Camp

Add a little hot water to the bag of mixed dried fruit and al- low it to rehydrate while you prepare the other ingredients. Cut or tear the bread into 1-inch pieces and put them in the bottom of a pot. Add 1 cup of water to the bag containing the powdered ingredients and mix well. Drain the rehy- drated fruit and add it and the raisins to the bread. Pour the liquid ingredients on top of the bread mixture.

Bake in a preheated Outback or reflector oven for 30 minutes or until a toothpick or knife inserted in the center comes out clean.