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| This Dutch oven French toast recipe bakes with a brown sugar and pecan topping underneath. I usually flip this to the top when serving. |
Ingredients
- 1/2 cup butter
- 1 cup light brown sugar
- 1 cup chopped pecans
- About 2/3 of a Baguette (French Bread)
- 8 eggs
- 1 1/2 cups milk
- 1 tsp vanilla extract
- 2 tsp cinnamon
- #12 Dutch oven.
- Liner paper
- Knife, bowl, wisk and a spatula to serve
- Lid lifter, shovel, briquettes
Directions
Before you begin, slice your baguette into 1" slices. This can be done in advance to save time in the morning.
Another time saver I find helpful is to start this meal on the propane camp stove while my briquettes are heating. Light at least 30 charcoal briquettes, then place liner paper in your Dutch oven and move it to the camp stove. Melt the butter, then add brown sugar and pecans and stir thoroughly. Remove from heat. Here's what your oven looks like at this stage:
Wisk together the eggs, milk, vanilla and cinnamon in a bowl. Dip the bread into the egg mixture and flip it over, so that it is saturated with the mixture, and arrange the slices on top of your brown sugar and pecan mixture, packing them in tight until the entire bottom of the oven is covered, like this:
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| Dutch oven French toast before cooking. |
Pour the remaining egg mixture into the Dutch oven and cover. Arrange 10-12 briquettes below the oven and 14-16 above and bake until golden brown - about 30 minutes.
Top briquettes should be arranged around the perimeter of the oven initially to reduce the risk of over-browning. I recommend checking at 20 minutes to make sure things are going well, and possibly spreading briquettes over the whole lid at that time.
To serve, remove the liner paper from the oven and break off 2-4 slice servings with a spatula, flipping them over onto the plate.
Serves 8. For a larger crowd, you can double this recipe in a #14 oven, although you may need to double stack your bread slices.
