I love breakfast. Especially on a chilly morning camping. There is not much better than getting out of your tent, warming up by the fire and making an ooey gooey breakfast. This Sourdough French Toast that I make in the dutch oven is just that.
The only real prep work with this recipe is that you need to get everything together the night before and then keep the dutch oven and the bag of the toppings in your cooler overnight to let things set. But we love recipes where we aren’t going to spend an hour at the campsite getting a meal ready. We are there to camp and relax, why waste that time making a meal!
There is a really good powdered sugar glaze that goes well, but it is not a mandatory thing if you don’t feel like making it. I originally found this recipe on theironflame.com and was able to adapt to my families likings. The recipe originally made quite a bit so I halved it. I was also so-so on the glaze. It was pretty good, but it didn’t necessarily need it. You could just use syrup.
- ½ Loaf Sourdough Bread
- 4 Eggs
- 1 Cup Milk
- ¼ Cup Heavy Cream
- ⅔ Cup White Sugar
- 1 Tablespoon Vanilla
- ¼ Cup Flour
- ¼ Cup Brown Sugar
- ½ Teaspoon Cinnamon
- ⅛ Teaspoon Salt
- ½ Stick Butter, cut into pieces
- ¾ cup powdered sugar
- 1.5 tablespoons milk (more if needed)
- Use tin foil to coat the dutch oven and coat with cooking spray.
- Tear bread into bite-size chunks and place evenly in the Dutch Oven.
- In a separate bowl, mix together the eggs, milk, cream, sugar and vanilla. Pour evenly over bread.
- Cover with Dutch Oven Lid and put in cooler overnight.
- In a bag mix together flour, brown sugar, cinnamon and salt. Drop the cut butter pieces into flour mixture. Use your hands to crumble up the butter and mixture in the bag.
- If you want the glaze, you can make it by mixing the 3 tbsps of milk into the powdered sugar
- When ready to bake, take Dutch Oven and bag out of cooler. Evenly sprinkle crumb mixture over the top. Bake for 1 hour at 350 degrees.