Campfire Bread & Butter Pudding

Ingredients

• 6 cinnamon roll croissants from Ballerina Farm, cooked and cooled, broken into pieces (and/or almond croissants or the like)
• 1 cup sultanas
• 1 tablespoon of orange rind 
• 3 eggs
• 1 1/2 cups milk
• 1 cup heavy cream 
• 40g unsalted butter, melted
• 1/2 cup white sugar
• 1 teaspoon cinnamon powder
• 1 teaspoon vanilla extract
• Whipped cream (for serving)

Directions

1. Light your fire and let it burn down for 1 hour, you want nice coals. 

2. Place eggs in a large bowl, whisk briefly. Add milk, cream, butter, sugar, cinnamon and vanilla. Mix well.

3. In a Dutch oven, add bread, orange rind and sultanas, briefly mix. Pour over the egg mixture and allow to soak in.

4. Add the lid to the Dutch oven and hang over the fire apron, 30 cm (1 ft) from the coals, and shovel more coals onto the top. 

5. Cook for 30 mins.

6. Remove from fire and serve immediately, topped with whipped cream.

Recipe and photo by Sarah Glover