Whip up this bistro-style Apple Caramel French Toast to get your campers ready for a day on the trails. Use your favorite thick bread for this recipe, day-old bread that is still a little tender and moist is best. 

Makes 4 servings.

Equipment:

• Cast iron skillet
• Dutch oven
• Dutch oven parchment paper liners

Ingredients:

• 5 tbsps. unsalted butter 
• 1 cup plus 2 tbsps. packed light-brown sugar, divided
• Salt
• 1 tbsp. fresh lemon juice 
• 4 crisp apples, peeled and cut into 1-inch wedges (about 5 1/2 cups)
• 6 large eggs
• 1 1/3 cups whole or 2% milk 
• 2 tsps. pure vanilla extract
• 1/2 tsps. ground cinnamon
• 1 loaf thick bread, such as French, challah or brioche, sliced or torn into thick, rustic pieces
• Nuts and berries of choice for toppings

Steps:

1. Place skillet on grill grate over fire and melt the butter. Add 1 cup of the light-brown sugar, ¼ tsp. salt, and lemon juice. Stir while cooking until sugar is dissolved. Allow to boil and cook 1 minute more. 
2. Add apples and cook. Turn apples occasionally to cook evenly as they begin to soften and slightly brown and liquid thickens, about 12 minutes. 
3. Remove from fire and let cool, about 30 minutes. 
4. In a mixing bowl, whisk together eggs, milk, remaining 2 tsps. of the light-brown sugar, vanilla extract, cinnamon, and another ¼ tsp. salt. Combine with apples. 
5. Place parchment-lined Dutch oven on grill grate over fire. Layer bottom of Dutch oven with pieces of bread, overlapping. Pour mixture over bread and lightly toss the bread with a wooden spoon or spatula to evenly coat each piece.
6. Cover Dutch oven with lid and carefully place hot pieces of coal on top of lid to supply heat from top of Dutch oven.
7. Cook for about 30 minutes. 
8. Carefully remove coals from top of Dutch oven.
9. Serve with maple syrup and toppings of choice.