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Dutch Oven French Toast Bake Recipe

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This recipe for Dutch Oven French Toast Bake, by , is from Troop 1887 Cookbook - from Chuck Box to Backpacking, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Shafer Family
Added: Tuesday, April 28, 2009


12" oven
Serves 8

1 dozen eggs
2 cups whole milk
1 Tbsp vanilla
1 Tbsp cinnamon
1 loaf sliced French bread
2 sticks of butter
1 lb of brown sugar
3 - 16 oz cans of sliced peaches, drained

Heat a large Dutch Oven by covering it with coals for 15 minutes.
Beat the eggs, milk, vanilla extract and cinnamon in a large mixing bowl.
Add the bread slices and let soak in the egg mixture.
Remove preheated Oven from coals and melt butter in the bottom.
Add brown sugar and mix well with butter until caramelized.
Pour the drained peaches over the caramelized sugar.
Place the egg/bread mixture on top of the peaches, cover with lid and return the Dutch Oven to the coals.
Bake 45 minutes at about 350F (medium hot coals). Cooking time is shorter if the temperature is hotter, but watch the edges that they don't burn.
For the first 10 minutes, use coals only on the bottom. Then add coals to the top and continue baking until done.
With the peaches below, you probably won't even need syrup.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
15 minutes




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