Campin’ Cookin’ Dutch Oven Blueberry French Toast
The last time we went camping my husband J had all kinds of fancy recipe ideas. He asked for my thoughts. I told him he didn’t want to know my thoughts. When probed for further explanation I told him I thought it was all too complicated. If I were doing the planning and cooking I would stick with simple camping classics. After discussing for a bit I told him he could do whatever he wanted but I wouldn’t be helping. I truly was not trying be manipulative! I wanted him to get to do whatever he wanted with the cooking but I knew I wouldn’t be very helpful given the direction he was going.
In the end he did all the cooking and being total honest it was the best outdoor food I’ve ever tasted. His meals were my favorite part of the trip. For real. So I thought it could be helpful to share some of the meals he made. Several of them I am sure can also be adapted to eating at home and not just camping.
The very first thing he cooked that trip was Dutch Oven blueberry french toast for breakfast. This recipe and photo are from FreshofftheGrid.com. We just made minor modifications.
Now first off you will need a dutch oven. We inherited this cast iron dutch oven from a family member this trip was our first time using it. We cook almost exclusively with cast iron at home and outdoors so this dutch oven has been a great addition to our cast iron collection.
Here are the ingredients you will need.
16 slices of sourdough bread
2 cup of milk
6 eggs
1/2 cup sugar
4 tablespoons cinnamon
2 tablespoon vanilla extract
1/2 teaspoon salt
2 cups of fresh or frozen blueberries
And here are the instructions
Instructions
Start your coals. Cut out a circular piece of parchment paper to serve as a liner inside a 10-inch Dutch oven.
Tear the bread into pieces (roughly 2 inches square) and place in the Dutch oven on top of the parchment paper.
In a large bowl, thoroughly mix the eggs, then stir in salt, sugar, cinnamon, and vanilla extract. Once those ingredients are fully incorporated, stir in the milk.
Now slowly drizzle the mixture over the bread.
Use a wooden spoon or rubber spatula to lightly toss the bread until each piece is evenly coated. Sprinkle the blueberries on top and mix gently.
Cover the Dutch oven and set it over the coals then add coals on top of the lid.
Bake for about 30 minutes.
Serve with butter and maple syrup and/or whipped cream
My picture isn’t great. I was focused on eating and snapped a super quick phone photo before scarfing it down.
My photo may not be Pinterest worthy but trust me this breakfast dish is divine! Try it next time you camp. If you get creative and modify it for at home let me know how you worked that out!