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Breakfast: Peachy French Toast

(collected from Scouting Magazine)

  • 1 dozen eggs
  • 2 cups milk
  • 1/2 teaspoon vanilla
  • 1 tablespoon cinnamon
  • 1 loaf of French or Italian bread, sliced
  • 1/2 pound butter (2 sticks)
  • 1 pound brown sugar
  • 3 one-pound cans of peaches, drained and quartered

Heat a large Dutch oven by covering it with coals for 15 minutes.

Beat the eggs, milk, vanilla, and cinnamon in a large mixing bowl. Slice the bread and let it 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. Put 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 at about 350 degrees (for a 12 inch oven that would be about 17 briquettes on top and 8 on the bottom) for about 45 minutes (cooking time is shorter if the temperature is higher, but watch the edges so they don't burn). For the first 10 minutes, use coals on the bottom only. Then add coals to the oven top and continue baking until done. With the caramel topping, you probably won't even need syrup.

Option: Try substituting 3 pounds sliced bananas for peaches.

Serves 8.

Last Updated on Sunday, 22 March 2015 02:52

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