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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.
Add powdered milk and powdered eggs to a zip-top bag.
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.
In camp, fill a medium-size pot halfway with water and bring to a boil.
Seal bag, submerge in boiling water for five minutes on each side or until pudding texture is springy.
You will know the bread pudding is done when you can pull the plastic bag away from the mixture and the egg stays in place.
Spoon into bowls, or to really reduce cleanup, eat straight from the bag.
•4 large slices whole-grain sandwich bread
•3 Tbsp butter, melted
•⅓ cup powdered milk (whole milk preferable)
•1/4 cup raisins
•big pinch nutmeg
•1/2 tsp cinnamon
•1/4 tsp salt
•1/3 cup sugar
•2 tbsp powdered eggs