Camping Blueberry Peach French Toast
Campfire blueberry peach french toast is a perfect start to your camping morning. Peaches, blueberries and cream cheese make a delicious campfire breakfast.
Servings: 8
Equipment
- 10-inch cast iron Dutch oven
Ingredients
- 12 ounces bread par baked rolls or loaf is best
- 1 quart canned peaches
- 1 cup fresh blueberries
- 8 ounces cream cheese
- 10 eggs
- 1 cup half and half
- 1/2 cup pure maple syrup
- 1 tablespoon vanilla
- 1 tablespoon butter
Instructions
- Prep work if camping: Cut 12 ounces bread into half inch cubes and store in bag. Combine the 10 eggs, 1 cup half and half, 1/2 cup pure maple syrup, and 1 tablespoon vanilla and store in sealable jar or container. Pack 1 quart canned peaches and 8 ounces cream cheese in their containers. Store 1 cup fresh blueberries in a separate container to prevent them from getting smashed.
- The night before baking: Combine juice from peaches with liquid ingredients and stir well to ensure the eggs are well mixed. In large gallon size sealable bag, combine the liquid ingredients with bread. Massage bag to ensure all pieces of bread are well coated. Seal and refrigerate over night.
- The morning of: Start a campfire bright and early and do not start cooking until the fire has died down and you have a pit full of hot coals. Arrange a thin level layer of hot coals for your Dutch oven to sit on, ensuring there will be space in between the coals for air flow.
- To bake the French toast: Heavily grease the base and sides of Dutch oven with 1 tablespoon butter. Pour half of the bread and liquid mixture in the Dutch oven. Then evenly spread a layer of the blueberries, cream cheese slices and smashed peaches. Finally, top with remaining bread and liquid mixture. Cover with the lid, and then cover lid with hot coals. Use an equivalent of 18 coals on the lid and 6 coals underneath for a 10-inch Dutch oven. After about 45 minutes, carefully lift lid to check doneness. Should not jiggle and should appear golden brown when done.
- To serve: Serve with additional maple syrup if you like it extra sweet along with some bacon and/or sausage.
Notes
- Indirect heat is essential: Don’t place the Dutch oven directly on blazing coals. Use distance and top heat to control baking.
- Quality coals matter: Use hardwood lump charcoal instead of briquettes with chemicals.
- Bread choice makes a difference: Stale sandwich bread falls apart. Go with a crusty, par-baked roll or loaf.
- Oven instructions if cooking at home: Preheat the oven to 350°F. Grease a large baking dish or Dutch oven and layer as you would for the campfire version. Bake uncovered for 45 to 50 minutes, until golden on top and fully set.
- Peaches: I use my own low-sugar canned peaches, but store-bought canned (in juice or light syrup) works well too. If you're using fresh or frozen peaches, increase the half and half by 1/4 cup to account for the missing liquid.
- Blueberries: Both fresh and frozen blueberries hold up well during baking—no need to thaw frozen ones.
Nutrition
Calories: 466kcal | Carbohydrates: 52g | Protein: 15g | Fat: 22g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 248mg | Sodium: 415mg | Potassium: 420mg | Fiber: 4g | Sugar: 29g | Vitamin A: 1225IU | Vitamin C: 7mg | Calcium: 172mg | Iron: 3mg
