“A warm, rich bread pudding pairs perfectly with our lightly sweet, aromatic Barrett Family Wines Muscat Canelli. Another great match is our Summer Frost Sauvignon Blanc; its balanced acidity and complimentary tropical notes will cleanse your palate between bites.” – Barrett Family Wines.

Yes, this one sounds odd, but it’s an easy campfire dessert you’ll find delicious. Kids will love eating a scrumptious dessert straight out of an orange or grapefruit rind. 50 Campfires has offered a number of recipes for baking campfire cakes – even birthday cakes – in citrus rinds before, but this “pudding” is way easier and faster.

Citrus Bread Pudding Foil Packets

 

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Yes, this one sounds odd, but it’s delicious. Kids will love eating a delicious dessert out of an orange or grapefruit rind. 50 Campfires has offered a number of recipes for baking campfire cakes in citrus rinds before, but this “pudding” is way easier and faster.

Author: 50 Campfires

Recipe type: Foil Packet Dessert

Cuisine: Camp Cooking

Serves: 8 bowls

Ingredients

• Grapefruit and/or large oranges
• Old fashioned glazed donuts (about one donut per whole fruit)
• Cook & Serve Vanilla Pudding Mix
• 2 cups milk (whole milk works best)
• 1 can apricot halves
• ground cinnamon

Instructions

1. Cut each grapefruit or orange in half across the sections and remove the flesh, leaving only the rind. Eat and enjoy the flesh, or reserve for a separate salad or other recipe.
2. Tear up a donut into small pieces. Pack the morsels into the bottoms of two rind bowls. You’ll need a little more than ½ a donut for an average grapefruit rind and a little less than ½ for a large orange rind. Don’t fill a rind bowl much over half way.
3. Combine pudding mix and milk per instructions on the package and heat to boiling. Remove from heat and let mixture come to room temperature. (This can be done ahead of time at home and the custard stored in a cooler.)
4. Pour/spoon the custard onto the donut packed in each rind bowl, but don’t over fill.
5. Allow to sit a few minutes until liquid seeps down into bread, then top off each bowl as needed to just short of full.
6. Make foil rings to support the bowls and place them in the bottom of a Dutch oven. Add about ½ inch of water to bottom of Dutch oven, but not enough so it touches the bottom of the rind bowls supported in the rings.
7. Place custard filled bowls into rings.
8. Lay a drained apricot half cut side down on top of each bowl and sprinkle with cinnamon to taste.
9. Place a sheet of foil inside Dutch oven covering top of custards.
10. Heat Dutch oven to 350 degrees and bake for 45 minutes.

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