Sprache wechseln
SERVES 8 | PREP TIME 20 minutes | COOK TIME 35+/- minutes
EQUIPMENT large jar, heavy-duty foil, nonstick spray, tongs, spoon, large bowl, Dutch oven
French Toast is a treat usually reserved for home, but I’ve concocted an easier way to bring this little extravagance to the road, and it does not disappoint. It’s a breakfast casserole I have made for years now for family, friends, and clients alike. And it is vegetarian, so it hits the mark for almost anyone.
We like to indulge on our camping excursions, and while this breakfast is nice and sweet on its own, my family likes just a little bit of maple syrup on top. Crispy bacon or sausages add a savoury addition, and fresh fruit such as a mixture of fresh pineapple, strawberries, raspberries, and blackberries complement the blueberries. You can also use the pineapple juice as a sweetener over the fruit.
With some easy prep, you can let your Dutch oven do most of the work and enjoy the morning.
INGREDIENTS
- 1/2 cup whipping cream
- 2 cups whole milk (there is too much water in skim and 2-percent milk)
- 4 eggs
- 1/4 cup sour cream
- 1/2 cup sugar
- 1/4 teaspoon cinnamon
- 1/4 teaspoon vanilla
- 2 cups fresh blueberries (frozen berries add too much moisture to the bread)
- A loaf of French or challah bread, cubed
- Syrup (optional)
Prep ahead at home or the night before as needed. Mix whipping cream, whole milk, eggs, sour cream, sugar, cinnamon, and vanilla; store in a container labeled for the day and meal.
Put the cubed bread in a large bowl, pour the liquid egg and milk mixture over the bread pieces, stir to cover thoroughly. Don’t over-stir, or the bread pieces will dissolve or turn to mush. Let the bread soak up most of the remaining mixture. Take a square of foil and coat it with nonstick spray. Make eight foil pieces for individual servings. By doing this, each person will have a packet to eat directly from, cutting down on the cooking time and cleanup.
Spoon the soaked bread mixture into the center of the foil, drop in 1/4 cup of blueberries in each serving, and carefully fold each one with the seam on top. Seal the seams tightly to prevent all of your deliciousness from leaking out. Leave a little bit of room for the foil to expand. Place the packets on the stove or campfire in your Dutch oven. Monitor your heat, as too much will cause the bottoms of the packets to burn. Let each serving cook for 25-35 minutes. You don’t have to flip them as long as you maintain a good seal in the foil. The heat within the foil cooks the egg mixture all the way through. You will know when they are almost done cooking because the foil packets will begin to expand. Remove from the Dutch oven with tongs and serve—voilà.
This recipe first appeared in the Winter 2021 issue of Overland Journal
Recipe: Jennie Kopf / Photography: Ashley Giordano
