Well, hey there, fellow campfire connoisseur! I've got a treat for you. This isn't just any old recipe, oh no. This one's been extracted straight from the secret vaults of a beloved spot in Victoria BC, which sadly had to close its doors during the pandemic. Now, how did I get my hands on it? Let's just say a few rounds of good tequila and some friendly banter, my friends loosens the lips of any freshly unemployed chef. I tell ya, there's nothing quite like a bit of liquid persuasion!
So, ready to dive into the world of campfire gourmet? Of course, you are. Get that fire going and warming that Dutch oven; Let's do this!
Meet my Baked French Toast – Campfire Edition:
Ingredients:
- One mighty loaf of brioche or challah bread (because why not be all fancy while roughing it?)
- 8 large eggs (straight from the chicken, if you can swing it)
- 2 cups of whole milk (the creamier, the better)
- 1/2 cup of heavy cream (because decadence is a virtue)
- 3/4 cup of granulated sugar (sweetness is next to godliness, right?)
- 2 tablespoons of pure vanilla extract (nothing but the good mexican stuff)
- 1/2 teaspoon of ground cinnamon (just a smidge of that warming spice)
- 1/4 teaspoon of nutmeg (an underrated superstar, if you ask me)
Topping Time:
- 1/2 cup of all-purpose flour (the backbone of any decent crumb)
- 1/2 cup of brown sugar (for that deep, caramel-like flavor)
- 1 teaspoon of cinnamon (can't have too much of a good thing)
- 1/4 teaspoon of cardamom (a little exotic, a little spicy)
- 1/4 teaspoon of clove (add a pinch of holiday spirit)
- 1/4 teaspoon of salt (balances out the sweet, don't you know)
- 1 stick of cold butter, cut into pieces (because butter makes everything better)
Okay, so here's how we do it:
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Cube up your bread like it's a game of Tetris and pop those little suckers into a greased 9x13 baking dish.
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Whisk together your eggs, milk, cream, sugar, vanilla, cinnamon, and nutmeg in a big ol' bowl until well mixed.
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Drown your bread in that heavenly concoction you just made. Make sure every piece is drenched in milky-eggy goodness. Cover your dish, stick it in the cooler, and let it have a good long soak for several hours, or even overnight if you're patient.
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For the topping, get your hands dirty mixing the flour, brown sugar, cinnamon, and salt. Throw in your cold butter pieces and work them into the dry ingredients until it looks like coarse breadcrumbs. Stow this away in a zipped bag in your cooler.
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Fire up your campfire oven to a toasty 350°F (175°C). (IR thermometer is good for this, or just guess, its not rocket science)
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Sprinkle that crumbly topping all over your prepped and soaked bread.
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Let it bake for about 45-60 minutes, or until your French toast is a golden-brown masterpiece.
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Let it cool for a smidge before diving in. Add some powdered sugar, maple syrup, and/or fresh fruits as per your heart's desires.
And there you have it - your very own homemade baked French toast, perfect for a cozy campfire breakfast. Enjoy, eh?