Guest Post – Carolyns Outdoor Cooking In Oz
Since retiring I have started cooking in a camp oven. I don’t consider myself either a cook or a chef; just a foodie who likes to try out something new occasionally. I cook while camping and in the backyard mostly using heat beads and on a camp oven table or my Volcano. This recipe comes from a member of IDOS (International Dutch Oven Society) called Otis and was used as a dessert at a “Vermin Fest”. It will do 10 or more if you make the full quantity.
I have made this a few times and its always a winner.
I now vary it a little from the Youtube but its all optional.
This recipe is for a 12 inch camp oven but could be halved and done in a 10” camp oven.
Italian bread – One loaf cubed, one inch pieces (I use 8 slices thick fruit bread) Any bread would do just cut the bread into 1″ cubes till it fills the oven 3/4
Eggs - 2 1/2 cups beaten (this worked out at 12 600g for me)
Sugar – 1 cup
Vanilla extract – 1 Tbs
Coconut Rum – 1/2 cup (optional soak a cup of sultanas in Malibu for a few days before cooking)
Coconut – 1/2 cup shredded optional – (toast a couple of extra tablespoons for decoration)
Pineapple -1/2 cup diced (I now use 1 cup of chopped can pieces, it can be fresh or from a tin)
Milk – 5 cups
Heat 24 Beads
Optional line 12in camp oven with release foil or parchement paper for lifting out and cutting (you can put directly into a greased camp oven or into a foil high sided container)
Mix wet ingredients together along with coconut and pineapple, then pour over bread.
Press down until bread absorbs liquid.
Bake one hour 350-375. (I used 9 beads under and 15 beads on top)
When done sprinkle some toasted shredded coconut on top to make it look nice.
Let cool a bit then pull out of the camp oven and slice or you can spoon it out warm. Cut & serve. It is fine by itself or you could add cream and tropical fruit on the side. If you have any leftovers keep it refrigerated.
BLOG: http://carolynscocioz.blogspot.com/
YOUTUBE CHANNEL : http://www.youtube.com/user/CAROLYNSCOCIOZ
I used to make this when I was very young. Just recently I got an allergy to yeast so I make danmpers in the oven, but the outdoor bush ones still taste the best!
Great Blog you have here!
Sydney Getaways
Glad you enjoyed it. Reading your post and having a new extended member in the family, alergies are something I need to deal with from time to time. If you arent alergic to the other ingredients I can’t see why substituting about four cups of pre-cooked pasta wouldnt work just as well.