Skillet Chocolate Hazelnut Campfire Bread Pudding
Leftover bread and chocolate hazelnut spread turn into a rich, custardy pudding baked in a skillet over the campfire. A comfort food classic, made camp-easy!
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.
Notes
Use sturdy bread for best results. Let pudding cool slightly before cutting for clean slices.