Bourbon Bread Pudding

No meal is complete without dessert, and bread pudding is not only delicious, but it’s surprisingly easy to make.

You’ll need:

• Medium pot
• 1 cup water (treated)
• 6 slices day-old sandwich bread
• 3 tablespoons melted butter
• Pinch salt
• ⅓ cup sugar
• ½ cup raisins (optional; could also replace with wild edibles)
• Pinch nutmeg
• Pinch cinnamon
• 2 tablespoons powdered eggs
• 1.5 ounces powdered milk
• 2 tablespoons bourbon
• Boilable container or freezer bag

At home: Cut or tear bread into one-inch cubes. Place bread in a ziploc bag, along with salt, sugar, spices, and melted butter. Add powdered milk and eggs to a separate bag. Carry the bourbon separately.

At camp: Fill your pot halfway with water; bring to a boil. Add treated water to milk/egg mixture and pour into boilable bag. Mix well. Gradually stir in bread, adding it all until consistency is not at all runny. Don’t forget the bourbon! Seal freezer bag and place in boiling water for five minutes on each side.