Cooking with Kokanee Quinn: Dutch Oven French Toast Bake

Cooking with Kokanee Quinn: Dutch Oven French Toast Bake
By angelamontana

Posted: September 21, 2024

Do you have a hungry crowd to feed but don’t want to spend all morning flipping French toast? This Dutch Oven French Toast Bake listed on freshoffthegrid.com that Kokanee Quinn found is the game changer you need!

Imagine all the toasty goodness of French toast—crispy edges, soft middle—but in one big batch that’s ready to go all at once! Perfect for camping or when you’re barely awake and need something simple (hello, coffee, where are you?). Plus, thanks to the magic of cast iron, it stays warm for a good while after it’s done. No more cold toast or waiting in line—just grab a plate and dig in!

Ingredients

8 slices thick bread
1 cup of milk
3 eggs
¼ cup sugar
2 tablespoons cinnamon
1 tablespoon vanilla extract
¼ teaspoon salt
¾ cup blueberries

Instructions

Start your coals. Cut out a circular piece of parchment paper to serve as a liner inside a 10-inch Dutch oven.
Tear the bread into rustic pieces (roughly 2 inches square) and place in the Dutch oven on top of the parchment paper.
In a large bowl, thoroughly mix the eggs, then stir in salt, sugar, cinnamon, and vanilla extract. Once those ingredients are fully incorporated, stir in the milk.
Now slowly drizzle the mixture over the bread. Use a wooden spoon or rubber spatula to lightly toss the bread until each piece is evenly coated. Sprinkle the blueberries on top and mix gently.
Cover the Dutch oven and set it over seven evenly spaced briquets, then add 14 briquets to the top of the lid, giving a cooking temperature of about 350 degrees in a 10-inch oven. (Use 16 total coals for an 8-inch oven, or 25 for a 12-incher, placing about one-third of the coals underneath and the rest on top.) Bake for about 30 minutes. Serve with butter and maple syrup.