CAMP OVEN COCONUT RUM CUSTARD BREAD PUDDING Video

THIS IS A BIG DESSERT IF YOU MAKE A HALF SIZE IT IS SUGGESTED YOU DO IT IN A 10" OVEN

Thanks to Otis who got this recipe from the old TV show, "Camp Far Calfay" and Ernst for posting it in IDOS.

12 inch Dutch/Camp oven:

Italian bread - One loaf cubed, one inch pieces (Carolyn used 8 slices thick country bread) Any bread would do just 1" cubes till it fills the oven 3/4)
Eggs - 2 1/2 cups beaten (this worked out at 12 600g for Carolyn)
Sugar - 1 cup
Vanilla extract - 1Tbs
Coconut Rum - 1/2 cup (Carolyn used Malibu and it worked fine)
Coconut - 1/2 cup shredded
Pineapple -1/2 cup diced (Carolyn would make it 1 cup next time can be fresh or from a tin)
milk - 5 cups

Heat 24Beads.
Line 12in DO with release foil or parchement
Mix wet ingredients together along with coconut and pineapple, then pour over bread.
Press down until bread absorbs liquid.
Bake one hour 350-375. (Carolyn used 9 beads under and 15 beads on top)
When done sprinkle some shredded coconut on top to make it looke nice.
Let cool a bit then pull out of Dutch Oven.
Cut & serve.