Dessert: Bread Pudding
Bringing pre-made bread pudding on a hike is practical because it can be prepared in advance with various ingredients to suit personal preferences. Since it requires only reheating at camp, it's a convenient dessert option. The main consideration is keeping it intact during transport and ensuring it doesn't spoil, especially if the hike extends over a day and the weather is warm. Using a cooler pack or a thermal insulated bag could help in such scenarios.
Ingredients:
4 cups cubed bread (preferably a denser type, like brioche or challah, for better texture)
1/2 cup raisins or dried fruit of choice
2 cups milk
3 large eggs
1/2 cup sugar
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
Butter for greasing the baking dish
Instructions (Pre-Trip):
Grease a suitable baking dish with butter.
In a large bowl, whisk together the milk, eggs, sugar, vanilla extract, and cinnamon.
Stir in the bread cubes and raisins until well coated with the egg mixture. Let it sit for about 10 minutes for the bread to absorb the liquid.
Pour the bread mixture into the greased baking dish, pressing down lightly to ensure it's evenly distributed.
Bake in a preheated oven at 350°F (175°C) for about 45-50 minutes, or until the top is golden brown and the center is set.
Let it cool, then cover and store in a cool place or a refrigerator until you're ready to pack it for the hike.
Instructions (At Camp):
To reheat, you can wrap individual portions in aluminum foil and warm them over a campfire or on a camping stove, making sure not to burn it.
Difficulty: Moderate
The preparation at home requires some effort, but once made, the bread pudding is easy to reheat and serve at camp. The process involves basic baking skills, and the reheating is straightforward.
Weight Level: Moderate
Practicality: Moderate
