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.
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.
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