No-Mess Bourbon Bread Pudding

Bonus: This decadent treat requires almost no cleanup.

At home, cube bread in 1-inch chunks, toss melted butter and raisins, spices, salt, and sugar (see full ingredient list below).

Transfer mixture to a quart-sized zip-top bag.

In camp, fill a medium-size pot halfway with water and bring to a boil.

Meanwhile, add milk powder to 1 cup treated water in a sealable, boilable container or freezer bag and shake well to blend. Add bourbon and egg powder to milk and continue to mix until well blended, then stir into bread mixture.

Seal bag, submerge in boiling water for five minutes on each side or until pudding texture is springy.

Spoon into bowls, or to really reduce cleanup, eat straight from the bag.

2 servings

Ingredients
4 slices whole-grain sandwich bread
3 Tbsp melted butter
¼ cup raisins
Big pinch nutmeg
½ tsp cinnamon
¼ tsp salt
1/3 cup sugar
2 Tbsp powdered eggs
1.5 oz. powdered whole milk
2 Tbsp bourbon (optional)

At home
Cube bread in 1-inch chunks, toss with melted butter, and add to a zip-top with raisins, spices, salt, and sugar. Pack eggs, milk, and bourbon separately.

In camp
Fill a medium-size pot halfway with water and bring to a boil. Meanwhile, add milk powder to 1 cup treated water in a sealable, boilable container or freezer bag (we like PackIt Gourmet’s Boilable Bags; $0.75; packitgourmet.com) and shake well to blend. Add bourbon and egg powder to milk and continue to mix until well blended, then stir in bread mixture. Mixture should be very thick and moist but not runny. If it seems a little dry, just add a little more water, a spoonful at a time. Seal bag, submerge in boiling water for five minutes on each side or until pudding texture is springy.