Serves: 4
Total Calories: 820

16 slices firm textured, day old bread
1/2 stick melted butter

8 ounces mixed dried fruit I used Trader Joe's mixed raisins, tart cherrys, etc. blend. If using larger pieces then chop them.
3/4 cup chopped pecans
1 medium apple, cored and diced
2 teaspoons pumpkin pie spice

1 1/2 cups whole milk
1/3 cup brown splenda (firmly packed brown sugar)
3 eggs, slightly beaten (Original recipe called for 1 egg but 3 seemed more appropriate for breakfast)

Tear bread, with crusts, into 1- to 2-inch pieces. Place into Dutch oven & drizzle with melted butter. Toss with dried fruit, apple, pecans, and pumpkin pie spice just to distribute well. Mix milk, eggs, & brown sugar in a bowl & pour over top, wetting evenly.

Let the bread soak up the liquid for at least 1/2 hour or overnight. The time getting the coals ready seemed to work out just fine as a soak period.

Cover and cook with the appropriate number of coals to reach 350°F for about 1-1/4 hours or until skewer inserted in center comes out clean. For a 10-inch DO I used 8 coals on the bottom, 12 on top. I've learned the hard way that bread pudding doesn't like to be rushed. A DO works well by tapering the heat off as the coals burn down. Serve hot or warm.

Nutritional Facts:

Serves: 4
Total Calories: 820
Calories from Fat: 295

More Recipes from the Diabetic Cast Iron - Covered Wagon Cookin' Cookbook:
Breakfast Bread Pudding
Dave's Accident Sausage Breakfast
Dave's Country Sausage Gravy
Smothered and Covered Breakfast*
Timber Cove Homefries*