Campfire French Toast

Ingredients

• 8 slices Thick slices brioche, challah, or Texas toast
• 4 Large eggs
• 1 cup Whole milk
• 2 tbsp Granulated sugar
• 1 tsp Vanilla extract
• 1 tsp Ground cinnamon
• 1/4 tsp Kosher salt
• 2 tbsp Unsalted butter, plus more as needed
• Maple syrup, for serving

Instructions

1. Heat a griddle or cast-iron skillet over medium camp stove or campfire heat.
2. In a shallow bowl whisk eggs thoroughly. Add milk, sugar, vanilla, cinnamon, and salt. Whisk until evenly combined.
3. Melt approximately 1 tablespoon butter on the hot griddle.
4. Dip each bread slice into the custard. Let each side soak briefly but do not allow the bread to become so saturated that it falls apart.
5. Allow excess custard to drip away. Place bread on the griddle.
6. Cook approximately 2–4 minutes per side until deeply golden.
7. Adjust the heat as necessary so the outside does not burn before the custard cooks through.
8. Add additional butter between batches. Serve hot with maple syrup.

Nutrition

Chef's Notes

BREAD: Slightly stale thick-cut bread works extremely well because it absorbs custard without collapsing. FIRE CONTROL: Moderate heat is important. High flames will scorch the butter and bread. FOOD SAFETY: Keep eggs and milk chilled until preparation.

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