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 if I’m being total honest it was the best outdoor food I’ve ever tasted. His meals were my favorite part of the trip. For real.

After posting the tasty goodness on Instagram I have had recipe requests so let me start by sharing the first thing he made on that trip which was the Dutch Oven Blueberry French Toast. This recipe and the first photo are from Fresh Off the Grid. We just made minor modifications.

 

Now first off you will need a 4 quart dutch oven. We inherited our 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

Jeremy measures out all the ingredients in advance and labels it for easy packing and easy cooking!

And here are the instructions

 

Start your fire and give it time to go down to coals. While waiting cut out a piece of parchment paper to serve as a liner inside a 10-inch Dutch oven.

Tear the bread (we used sourdough) into pieces chunks about 2 inches. Place in the bread pieces inside 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. You should have tools that came with your dutch oven to allow you to move both the hot coals and the dutch oven.

 Bake for about 30 minutes.

Scoop out the individual servings and top with butter and maple or whipped cream.


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 it worked out and send me your recipe!