Campfire French Toast
Camping is one of favourite ways to spend time together vacationing as a family. We often go will extended family with travel trailers, making plans ahead for easy to make groups meals.
With a plethora of little mouths to feed all wanting the same thing at once, I decided this year that there had to be a better way to feed everyone at one time. This Campfire French Toast is easy, low maintenance cooking and will bring smiles to your little campers.
Whenever I go camping I have a list of must have essentials. Bug spray, s’mores and eggs are at the top of my list.
What are you must have camping ingredients?
One thing I did notice the bottom of the loaf to be crisp so for the kids I cut off the bottom crust, which they prefer anyway, and with a spatula separated sections of two slices per serving for the kids to sprinkle their toppings on.
This Campfire French Toast has a consistency that is thick, moist and full of flavour, similar to a strata more so than a french toast. My kids have asked for this several times this summer; I don’t have the heart to tell them Campfire French Toast season is almost over.
If you like this recipe, try my Cinnamon Roll Waffles or this super easy Cinnamon Roll Breakfast Bake.
To see more of my egg recipes make sure you are following This Lil Piglet on Facebook, Twitter, Instagram and Pinterest.
- 1 loaf of bread of choice
- 8 eggs
- ¼ cup milk
- 1 tsp vanilla
- 1 tsp cinnamon
- ¼ cup sliced almonds
- 1 500g container of fresh strawberries
- Confectioners sugar (Icing Sugar)
- Syrup of choice
- Wash strawberries, dice half of the container and slice the other half.
- Wrap the loaf of bread in parchment paper, then in foil loosely so the bread slices fall slightly open.
- Sprinkle the diced strawberries over the loaf, taking care to sprinkle some between slices; set aside the sliced strawberries for afterwards.
- Sprinkle the sliced almonds in the same way as the diced strawberries over the loaf.
- Whisk eggs, milk, vanilla and cinnamon until frothy. Wrap the foil and parchment paper tighter around the loaf of bread. Pour eggs evenly over the entire loaf of bread before wrapping tightly with a top piece of foil to ensure no leaks.
- Place over the campfire or grill on low to medium heat for approximately 40 minutes, moving around occasionally to cook evenly. If the bread looks soggy still, cook slightly longer.
- Remove from heat and let sit for 10 mins before serving with sugar, syrup and sliced strawberries.
Oh my word this looks delicious!!! A must try!
We are going camping next weekend for thanksgiving in northern Manitoba (praying it doesn’t snow) we are going to try this! Looks so easy and yummy!
Looks yummy and so delicious…And now I want t o go camping!
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Omgosh, this looks amazing! Next time we go camping, we’ll be sure to give it a try!
Thanks
As the self-appointed cook at the hunting lease, I’m thinking even the “meat-eaters” are gonna like this one.
What would you recommend for oven temperature if you are not into camping?
Do they sell burnbrae farms products in the US? If so, where? I’d really like to try it. Maybe there is a substitute for it?
No they don’t; it’s a Canadian Egg producer. You may be able to find liquid eggs in the US though. If not, just scramble some eggs with cinnamon and nutmeg and pour over.
How many eggs would I use if I’m making my own French toast mixture?
Can this be fixed in the oven at home?…..how long and temperature?
I have never but yes you could. You have to adjust for temperature but I would assume it’s similar to a wifesaver for time and temp, so 350 degrees F. for 50-60 minutes. I would check it around the 40 minute mark however.
Stacey – can you make ahead of time at home, freeze then cook over the campfire? Thawed first?
What a great idea for camping! I have never seen anything like this before, so creative!
Would you be interested in teaming up with Chicory and becoming a recipe partner?
Emailed you 🙂
I’m always looking for new camping recipe is for the Boy Scouts. We camp almost monthly and bacon and eggs are getting old.
I am confused about the instructions. Do you pour the egg mixture over the parchment? That does not seem to make sense but the instructions seem to imply that you wrap the loaf with parchment paper first.
Thanks
You would wrap the loaf in parchment and foil first and then pour the egg mixture over the top of the loaf.
I’m still confused. How does the egg mixture get to the bread through the foil and parchment? I have to be reading wrong
Ok I’m an idiot. You don’t close the foil until after then you add an extra piece of foil. I’m
An idiot. Sorry.
You’re not an idiot lol Happy you figured it out 🙂
I never heard of the egg mixture, so I scrambled 10 eggs and added cinnamon and vanilla. Came out delicious!!
That would work just as well 🙂
I’m so bummed. We tried this camping this weekend and it didn’t work. The pieces were are all so stuck together you couldn’t separate them, and while the outsides were hard as a rock, the egg hadn’t cooked all the way. Live and learn, right? Guess I need to try stuff out at home first. It smelled so wonderful and the kids were so excited, but they couldn’t eat it. Just bummed.
That’s too bad to hear; it could have been a few things. The consistency should be more like a soufflé/wive saver than the typical french toast; the crust will be hard because it cooks directly over the fire but I always cut the crust off for the kids anyway so it works well. The pieces will still together because of the eggs (think soufflé/wife saver texture); cut into sections and serve. You may just want to cook it a bit longer. Also, if you let it sit in the foil after removing it from the fire, it will continue cooking for a bit.
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We are definitely going to be enjoying this on our next camping trip.
Omg!! Such goiey goodness!!
Since french toast us really nit different to bread pudding we chop the bread into bite size pieces and then marinated it in the egg mixture for 20 minutes. Then we grabbed great big scoops of it and put it into the parchment paper and into soil and the biggest advantage that we found on the grill was that the foil packets now could be rotated and flipped over and turned around just like a hobo packet… The strawberries and the almonds and everything all together was absolutely amazing I cannot thank you enough for saving campfire breakfasts!!!!
That works just as well; no need to make it look pretty (that’s mostly for picture purposes anyway lol) So glad you liked it.
I tried these at out campout this weekend – didn’t work for us 🙁
I did a little different – 8 slices bread wrapped in foil (no parchment), about 1/4 tbsp butter between slices, poured scrambled eggs (4 eggs) over and between bread slices, poured about 1/3 cup syrup over bread slices. Cooked over fire (flames rising about 1″ over logs) about 30 minutes, turned frequently, checked and butter not melted bread very soggy, put back on logs for 10 minutes, checked and same. Took each soggy slice (most tore) out and placed on foil pan in same spot on fire – flipped bread slices one time after about 30 seconds – cooked just like french toast in about 1minute
Hi Sandy. Sorry to hear that. Unfortunately when you change the instructions, it will inevitably have a different end result. The parchment paper is a necessity in order for it to cook properly. The syrup is only for after it’s cooked as well; I’m not sure if you meant you cooked it with the syrup or not but it is not to be cooked with the syrup. Also, this is a Strata consistency with a French Toast flavour so it won’t cook like French Toast; it will be light and fluffy in the centre, not crispy like French Toast. If it’s soggy, it’s not done. Every outside flame is different so to give more instruction on how how the flame is, is difficult; it has to be high enough to cook but not to burn. If it is unsheltered/windy then the top won’t likely get as hot as the bottom. On a barbecue, you can close the lid so it surrounds it in heat, if that makes more sense. Sorry again that this wasn’t for you but glad to hear you made it work.
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I made this last weekend, substituting eggs, milk, and cinnamon for the egg product. I also used a very thickly sliced bread. I flipped the whole thing several times before cooking so the egg would spread evenly and while cooking so it would cook evenly. It was awesome! Thanks!
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I have never thought to make French Toast while camping but it is a great idea that I plan on trying out.
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Hi there! What a delicious looking recipe!
Hoping it wouldn’t hurt to ask (for us die-hard foodies!) if there’s a whole-foods alternative? We’re camping 60 days a year or more (we aim for every weekend from approx May – Oct despite living in Alberta, Canada) Most of my groceries are done at farmer’s markets, and I aim for all organic produce whenever possible, including making my own bread.
Again, just curious. In the meantime, I’ll see if I can create my own concoction, paralleled, of course!
Thanks for posting this! 🙂
You can definitely use whole eggs with spices added just as easily. The bread may take longer to cook if it is dense, as well as may need more eggs. I hope that helps.
We made this and it was great! We just put 8 eggs in with cinnamon, vanilla and nutmeg and a little milk 2 tbsp. It turned out great! Thank you for the recipe!!
This is a great recipe. We take this on almost all of our camping trips. I serve it with parfait cups and it’s a well rounded breakfast.
Thanks for an awesome recipe:O)
I’ve just found this recipe, packed all the ingredients but our camping trip finished early so I just made it for a yummy breakfast at home (used brioche rolls). Tasted awesome! Foolishly I didn’t use any baking paper before the foil so it really stuck to the foil. – Peeps take note, remember baking paper first and try this recipe, it’s lovely. Thankyou for posting it.
I’m so glad you liked the recipe; it’s one of our favourites…and I have since started using brioche; so SO delicious!