This French toast is easy to make using either the oven or while out camping. I've made it both ways and it comes out equally good.
Ingredients
6 Eggs
2 cups Milk
1 cup Heavy Cream
1/4 tsp. Maple extract
Dash Cinnamon
12-14 slices Bread
1 T. coconut oil
powdered sugar (for topping)
Maple syrup or favorite syrup
Directions
In a shallow bowl, beat the Eggs until light and fluffy. Add the milk and cream, extract and cinnamon and beat again until fully incorporated. Dredge each slice of bread in the egg mixture, then layer *brick-style* (alternating each layer) in a pre-seasoned and lightly greased cast iron dutch oven, until all the bread is dredged and layered. If any of the egg mixture is left, pour over the contents in the cast iron dutch oven. Place the lid on and set in the oven at 350 degrees for 1-1 1/2 hour or until done to your liking or a toothpick inserted comes out clean. Cut into serving sizes (much like a cake), add a dollop of butter and dust with powdered sugar. Top with syrup if desired.
Note: You can use skim milk and omit the cream. If you are not fond of maple, you can use Vanilla extract. Other spices can be used per your preference. I used Oat bread, but any firm or day old bread is ideal for this process. The enriched breads absorb the egg mixture and become limp and difficult to layer.
Additional note: Though I have not tried it, you should have no problem substituting alternative milk such as coconut or rice milk in this recipe.
Further Note: I have made this in the standard electric oven, in a gas oven and in coals in the ground. Each takes about the same amount of time to finish cooking. If you are using coals or fire to cook, a layer of coals under and on top of the lid works best. This is ideal for guests, for camping or brunch. Just increase ingredients for the number of people you are serving. This can be made in a crockpot and cooked overnight to be ready for breakfast.
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