Campfire Recipe: Overnight Sausage and Cheese Bread Pudding

Ok, I have to admit I love when I can premake something for the next day and this recipe fits the bill. It also allows me to meet another requirement and that is to use leftovers. What do I mean? Well, if I plan on making this recipe and do not have any precooked sausage links, I simply cook extra sausage for breakfast, drain it and use that instead. I have done this with both ground and uncooked links. Also, this recipe allows me to use bread up toward the end of my camping trip. Again using up those little scraps of ingredients that I would normally just throw away and turning them into a delicious dish. 

Campfire Recipe:  Overnight Sausage and Cheese Bread Pudding


Liquid or spray oil

1 Tablespoon of butter

1 white or yellow onion

1 red bell pepper

2 cloves of garlic

1 pound of white bread

14 ounces of precooked sausage cut into ½ inch slices

3 cups of shredded cheddar cheese

½ cup of fresh parsley

6 eggs

2 cups of half and half

½ teaspoon of salt

¼ teaspoon of freshly ground pepper



  1. Build the fire to prepare the cooking surface.
  2. While the fire is heating up prepare the onion, red pepper, and garlic by chopping the onion and red pepper. Place on a plate. Mince the garlic and put with the chopped onion and pepper.
  3. Once the fire is going, put a grilling rack over the fire. On top of this grilling rack, place a fire-proof skillet. Add the butter to the skillet.
  4. Add the vegetables and garlic to the skillet once the butter has melted.
  5. Cook these items until they are lightly browned.
  6. After they are done, place these cooked ingredients in a large bowl.
  7. Add the precooked sausage
  8. Prepare the bread by cutting this ingredient into ¾ inch cubes. As you cut it, add this ingredient to the large bowl in step 6.
  9. To this same bowl, add 2 ½ cups of shredded cheddar cheese.
  10. Chop your parsley and add to the large bowl.
  11. Mix completely.
  12. Grease the inside of a 14 inch Dutch oven with liquid or spray oil.
  13. Pour the contents of the large bowl into the 14 inch Dutch oven.
  14. In the empty large bowl, combine the eggs, half and half, salt and pepper.
  15. Pour this mixture evenly on top of the bread mixture in the Dutch oven.
  16. Using the back of a spoon, push down on the surface of the bread to help the egg mixture get absorbed.
  17. Place the lid on the Dutch oven. Put in your cooler for at least 4 hours or up to 24 hours.
  18. When ready to bake, build a fire to prepare the coals. For this dish, you will need 28 prepared coals.
  19. Move the 14 inch Dutch oven to a heat resistant surface. Lay out seven coals in a circle and place the Dutch oven on top. Add 21 prepared coals to the top.
  20. Cook for 30 minutes. While the dish is cooking, prepare 7 more coals.
  21. After the 30 minutes, remove the lid carefully. Place a sheet of aluminum foil on top of the Dutch oven. Poke several holes in the aluminum foil. The purpose is to allow steam to be released from the dish while keeping things from blowing on top of the dish.
  22. Make a fresh circle of 7 prepared coals and add the Dutch oven.
  23. Cook for another 30 minutes.

Once the 30 minutes have passed, remove the Dutch oven from the circle of prepared coals. Remove the foil and sprinkle with the remaining cheese. Allow the dish to sit for 15 minutes before serving.