AZ Places Recipes

"What is Needed & How to Prepare"

Breakfast

French Toast by Dutch Oven

Prep Time: 15 Minutes

Cook Time: 30-40 Minutes

Servings: 6

Print Recipe

A cozy camp breakfast made easy—layers of bread, eggy custard, and blueberries all baked to bubbly, golden perfection. Served with chosen meat item of ham, sausage or bacon.

INGREDIENTS

2 Loafs of French Bread
6 eggs
3 cup of milk
1/2 cup granulated sugar
2 tablespoons ground cinnamon
1/4 teaspoon of salt
1 tablespoon vanilla extract
3/4 cup blueberries or mixed berries.

INSTRUCTIONS

Start your coals. Line a 10-inch Dutch oven with a circular piece of parchment paper.
Cut the bread into roughly 2-inch squares and place in a large mixing bowl or a ziplock bag.
In a small bowl, mix together the salt, sugar, and cinnamon. Sprinkle over the bread and gently mix to coat. Transfer the seasoned bread into the Dutch oven.
In a medium bowl, whisk together the eggs, milk, and vanilla extract. Slowly pour the mixture over the bread in the Dutch oven.
Sprinkle blueberries (or your preferred fruit) evenly over the top.
Cover and refrigerate for one hour to allow the bread to soak up the custard. Optional: gently stir once during this time for even coating.
Optional Topping: Mix 4 tablespoons melted butter, 1 tablespoon cinnamon, and 3 tablespoons brown sugar. Drizzle over the top before baking for extra flavor.

Cook Dutch Oven Method:
Place the Dutch oven over 7 evenly spaced hot briquets, and put 14 briquets on the lid (for about 350°F in a 10-inch oven). Adjust for oven size: 8-inch: 16 total coals, 12-inch: 25 total coals (1/3 underneath, 2/3 on top)
Bake for about 30 minutes, until the top is golden and set.

Cook Oven Method:
Bake at 350°F for 45 minutes. Keep covered for the first 20 minutes, then uncover to finish.

Cool: Let sit for about 10 minutes before serving.

SERVE Top with maple syrup, whipped cream, or fresh fruit if desired.