Go Back

Dutch Oven French Toast

Dutch Oven French Toast soaks thick cubed bread in a cinnamon-spiced egg custard, then bakes low over campfire coals until puffed and golden. Expect custardy centers with crisp edges, ready to serve straight from the pot.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Breakfast
Cuisine: American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

Thick-sliced bread, cubed
  • 1 loaf thick-sliced bread Use day-old bread for best soaking.
Egg custard
  • 6 eggs
  • 1.5 cup milk
  • 0.333 cup sugar
  • 1 tbsp cinnamon
  • 1 tsp vanilla extract
For cooking and serving
  • 2 tbsp butter For greasing.
  • 1 maple syrup For serving.

Equipment

  • 1 Dutch oven

Method
 

Prep and assemble
  1. Grease the inside of a dutch oven generously with butter so the bread doesn’t stick.
  2. Layer the cubed bread evenly in the bottom of the dutch oven for even soaking and browning.
  3. Whisk together the eggs, milk, sugar, cinnamon, and vanilla extract until smooth and fully combined.
  4. Pour the egg mixture evenly over the bread cubes, pressing down gently so all pieces soak.
Cook over campfire coals
  1. Cover the dutch oven with its lid and place it over campfire coals with a few coals on top to mimic oven heat.
  2. Cook for 25-30 minutes, checking occasionally, until puffed and golden with a crisp edge.
Serve
  1. Serve warm drizzled with maple syrup after letting it sit for a few minutes so the custard sets.

Notes

For best texture, use day-old bread so it absorbs the custard without turning gummy. Rotate the dutch oven occasionally over the coals for even cooking. Refrigerate leftovers in a covered container for up to 3 days; reheat gently. Freezing is not recommended because the custardy interior can become watery after thawing. For a lighter option, use unsweetened almond milk and replace some sugar with a 1:1 baking sweetener.