Overnight Dutch Oven French Toast
This overnight Dutch oven French toast is campfire breakfast perfection — prepped ahead, baked over coals, and guaranteed to disappear fast.
This overnight Dutch oven French toast casserole is delicious, easy to prepare, and a hit with the whole family! It’s sure to become one of your favorite camping recipes!
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We are huge fans of French toast. In the past we’ve shared; overnight French toast casserole, keto French toast, and pie iron French toast.
Today we are excited to show you a super easy way that we enjoy this yummy recipe while camping!
How to Make Dutch Oven French Toast Casserole
Ingredients
- French baguette, cut into 1″ slices – A sturdy bread that soaks up all that sweet, custardy goodness without turning mushy.
- Butter – Melted butter creates a rich, caramelized base for the French toast.
- Brown sugar – Adds deep, cozy sweetness and helps form that irresistible sticky bottom layer.
- Pecans – They add the perfect little crunch.
- Syrup – Brings classic French toast flavor.
- Eggs – The backbone of the casserole, binding everything together into a fluffy, custardy dream.
- Milk – Softens the bread and keeps the French toast tender and creamy.
- Cinnamon – Adds warm, cozy spice that smells incredible while it cooks over the fire.
- Vanilla – A splash of sweetness that takes this from basic to brunch-worthy.
Instructions
1. Line a Dutch oven with parchment paper. This is optional, but makes clean up later easy.
2. Pour butter, sugar, pecans, and half of the syrup into the bottom of the Dutch oven.
3. Layer the baguette slices over the sugar and butter mixture.
4. Whisk together eggs, milk, cinnamon, and vanilla, and pour over the bread.
5. Place in the refrigerator overnight or for at least 4 hours.
Tip: On camping trips in the cooler months, we simply leave the Dutch oven outside (away from animals) in the cold.
6. Bake over the coals of a campfire for 60 minutes or in an oven at 350 degrees.
7. Top with remaining syrup and serve.
This recipe is perfect for large families or for feeding a crowd. We love having the prep work done ahead of time and simply cooking this in the morning for a delicious, warm brunch while camping.
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Camping Essentials for Dutch Oven Recipes
- I love using this Lodge Cast Iron Skillet for all of my sauteing.
- These silicone tongs are perfect for flipping and grasping hot food.
- This 9QT Overmont Dutch Oven is my favorite for one pot-style meals over the fire.
- These long handled wooden utensils make stirring easy and they don’t melt or get too hot!
- This cast iron scrubber set is perfect for safely cleaning your cast iron.
Tips for Cooking With Cast Iron
- When cooking with cast iron, be sure to season the surface first.
- Always use gloves or oven mitts while cooking, as the surface of the iron will be hot.
- Cook the recipe over an open fire using hot coals, not open flames. A fire that is too hot will burn the outside of your recipe and not cook the inside.
- Be sure to clean the cast iron with a rough vegetable scrubber, rinse, and dry thoroughly before storing.
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Camping Meal Preparation Ideas
- Prepare meals in advance at home whenever possible. Leave most of the mess at home where running water is more accessible and clean up is easier. Trust me on this one!
- Create “one pot” family-style meals for quick dinners that don’t require a lot of thought.
- Use tinfoil packets, foil pie pans, or pie irons. These tools help to make clean up a breeze!
- Pack ingredients in 1-gallon size Ziploc bags for flexible storage in small fridges and coolers.
- Plan meals that use similar ingredients to help make packing and planning easy. These Cheesy Vegetable Campfire Dip, Loaded Campfire Potatoes, and Tinfoil Packet Taco Salad recipes are some of my favorites.
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Overnight Dutch Oven French Toast
Ingredients
- 1 loaf French baguette in 1″ slices
- 1/2 cup butter melted
- 1 cup brown sugar
- 1/2 cup pecans
- 1 cup syrup
- 6 eggs
- 1 cup milk
- 1 tsp cinnamon
- 1 tsp vanilla
Instructions
- Line a Dutch oven with parchment paper. This is optional, but makes clean up later easy.
- Pour butter, sugar, pecans, and half of the syrup into the bottom of the Dutch oven.
- Layer the baguette slices over the sugar and butter mixture.
- Whisk together eggs, milk, cinnamon, and vanilla, and pour over the bread.
- Place in the refrigerator overnight or for at least 4 hours.
- Bake over the coals of a campfire for 60 minutes or in an oven at 350 degrees.
- Top with remaining syrup and serve.
Notes
- On camping trips in the cooler months, we simply leave the Dutch oven outside (away from animals) in the cold.
- When cooking with cast iron, be sure to season the surface first.
- Always use gloves or oven mitts while cooking, as the surface of the iron will be hot.
- Cook the recipe over an open fire using hot coals, not open flames. A fire that is too hot will burn the outside of your recipe and not cook the inside.
- Be sure to clean the cast iron with a rough vegetable scrubber, rinse, and dry thoroughly before storing.
This recipe was originally shared on Homemade Heather.