Bread Pudding to Die For

Several weeks ago, Papa Kidd went to an outdoor school called Wonders of the Outdoor World (W.O.W.) in Missouri.  He learned this Dutch oven recipe there, came home to Texas and made some for Mama & Daughter.  The name of the recipe does not mislead - this is some seriously amazing bread pudding!

Ingredients:
4 large eggs
2 c milk
8 slices sandwich bread (Potato bread is the best, but any bread will work)
1 stick butter
2 c applesauce
Cinnamon to taste
2 c brown sugar
1 cup raisins
1-2 cups miniature marshmallows

Utensils:
#12 Dutch oven
Aluminum foil
About 26 charcoal briquettes

Directions:
1.  Beat eggs and milk together, set aside. 
2.  Butter 4 slices bread on one side, cut each one diagonally, and lay buttered-side down in the bottom of a foil lined, #12 Dutch oven.
3.  Spread half of the applesauce over the bread layer.  Sprinkle with cinnamon.  Put half of the brown sugar over the cinnamon and applesauce.  Spread the raisins over the brown sugar.
4.  Butter the other 4 slices of bread on one side, cut each one diagonally, and place them buttered-side down over the raisins.

5.  Spread the remainder of the applesauce over the bread.  Put the rest of the brown sugar over the applesauce and sprinkle with cinnamon.  Pour the egg and milk mixture over and down between the slices of bread.
6.  Put the lid on the Dutch oven and let the bread soak up the egg and milk mixture for 25 minutes.  Bake covered for 40 minutes at 350 degrees (6 briquettes under the oven and 20 on top).

7.  When done, spread 1-2 cups of miniature marshmallows on top and replace the lid.  Let sit for 5 minutes.
8.  Remove lid and allow to cool before serving.  Can be served with ice cream or whipped cream, but it is pretty darn amazing on its own!