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Recipe By: 
Cooking Time: 
50 mins
  • Aluminium foil
  • 4 to 5 eggs beaten
  • 2 cups full cream milk
  • 3 tbsp. of sugar
  • 1 tsp. vanilla essence
  • Buttered stale bread or left over raisin bread

Tip: Left over croissants or plain donuts can also be perfect for this recipe. For a different flavour; spread bread or croissants with jam, or sprinkle with chopped dried fruit. Maybe add a little Nutmeg to the milk!

  1. Remove the crust from the bread and add your chosen spread to one side.
  2. Place 2 layers of bread into your buttered pudding dish or tin. Mix together the eggs, milk, vanilla essence and sugar and pour over the prepared bread lining the dish.
  3. It is important to allow bread to soak for at least 5 to 10 minutes before baking
  4. Cover with foil and place on the trivet, then fill the camp oven with enough hot water to reach at least ¼ of the height of the pudding dish, then place the lid on top.
  5. Place your camp oven directly over the fire until you see the water boil.
  6. Remove camp oven and place it on the side warming plate while ensuring the side of the camp oven is in contact with the Ozpig.
  7. Cook on low heat and rotate the camp oven from time to time to evenly distribute the heat for between 30 – 40 minutes

Finishing Tip: To brown the top: remove the foil and place hot heat beads or coal on the lid for the last 5 to 10 minutes.

In Recipe Types: 
Camp Oven Cooking