What’s better than a delicious bread pudding baked in a dutch oven? Answer: A delicious bread pudding with a brandy sauce.
We recently learned about controlling the internal temperature of a dutch oven. That’s essential information if you want to bake anything in your dutch oven, such as this delicious bread pudding.
John Townsend shows how to bake a super simple bread pudding, using the right number of scoops of hot coals on the top and bottom of the oven. The recipe is from the 1767 Primitive Cookery cookbook.
But what really makes this bread shine is the sauce he made for it. It’s a luscious brandy sauce and it is divine.
Here’s the recipe for the bread pudding.
- 3/4 cup flour
- 1 cup bread crumbs
- 4 ounces raisins or currants
- 2 tablespoons sugar
- 1/2 teaspoon ground ginger
- 2 whole eggs and 2 egg yolks
- 1 cup heavy cream
- Combine the dry ingredients and mix well.
- Combine the eggs and cream and mix well.
- Pour the wet ingredients into the dry ingredients and mix into a nice thick batter.
- Turn the batter out into a well-buttered or well-greased pan, smaller than your dutch oven.
- Place the smaller pan into the dutch oven and bake at 350 degrees for around 45 minutes.
John Townsend used about two scoops of hot coals underneath the dutch oven and three scoops on the lid, in order to get the internal temperature to 350 degrees. He also placed a trivet in the oven to raise the batter-filled pan up off the surface of the oven.
For the sauce:
- 1/3 butter
- 1.3 sugar
- 1/3 brandy
- Mix all three ingredients into a thick sauce.
Allow the bread pudding to cool and cut it into slices. Pour the heavy sauce over the slices and enjoy! You’ll want to lick your plate clean with this simple recipe!
Like what you see here? You can read more great articles by David Smith at his facebook page, Stumpjack Outdoors.