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:
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:
- 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.
- Add apples and cook. Turn apples occasionally to cook evenly as they begin to soften and slightly brown and liquid thickens, about 12 minutes.
- Remove from fire and let cool, about 30 minutes.
- 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.
- 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.
- Cover Dutch oven with lid and carefully place hot pieces of coal on top of lid to supply heat from top of Dutch oven.
- Cook for about 30 minutes.
- Carefully remove coals from top of Dutch oven.
- Serve with maple syrup and toppings of choice.