After the dishes are stacked and the fire has settled into a steady bed of coals, Skillet Chocolate Hazelnut Campfire Bread Pudding is the kind of dessert that makes everyone wander back toward the glow. The cast iron does what it does best—holds heat evenly and turns humble chunks of bread into something deeply comforting, with crisp edges where the skillet kisses the coals and a soft, custardy center that steams when you scoop it.
This campfire bread pudding leans on a few hard-working staples: leftover bread, eggs, milk, and a generous swirl of chocolate hazelnut spread. As it bakes, the spread melts into the custard and pockets of chocolatey richness bloom through the pan, while the top bronzes and turns lightly crackly. You’ll smell toasted bread and cocoa drifting through camp long before it’s ready.
For camp cooking, the method is refreshingly low-fuss: one skillet, a quick mix, then bake over the campfire with a lid or a bit of foil to trap heat. It’s an easy cleanup dessert that feels special after a long hike—warm, gooey, and best eaten straight from the pan with spoons passed around the circle.
Skillet Chocolate Hazelnut Campfire Bread Pudding
Equipment
- 10-inch cast iron skillet
- Mixing bowl
- Spatula
Ingredients
- 4 cups cubed bread day-old or sturdy
- 1/2 cup chocolate hazelnut spread like Nutella
- 2 eggs
- 1 cup milk
- 1/4 cup sugar
- 1 tsp vanilla extract
- 1/4 cup chopped hazelnuts
Instructions
- Grease cast iron skillet. In a bowl, whisk eggs, milk, sugar, and vanilla.
- Spread chocolate hazelnut spread on bread cubes. Arrange bread in skillet.
- Pour egg mixture over bread, pressing gently to soak. Scatter hazelnuts over the top.
- Cover skillet loosely with foil. Bake over medium campfire heat for 18-20 minutes until pudding is set and golden.
- Let cool 5 minutes before serving.