Dutch Oven French Toast Bake
A breakfast bread pudding, indulge a little this Sunday morning.
Equipment:
- Dutch oven
- Parchment to line
- Spatula and Whisk
- Medium mixing bowl
Ingredients:
- 8 slices thick bread (recommend something dense, like brioche, French, ore just plain ole white*)
- ¾ cup of milk
- 3 eggs
- 2 tbsp sugar
- 1 tsp cinnamon
- 1 tsp vanilla extract
- ⅛ teaspoon salt
- ¾ cup blueberries (or berries of choice)
Note: If using pre-sliced sandwich bread (like Wonder for example) you’ll want an additional 2 or so slices.
Instructions:
- Line your Dutch oven with parchment on the bottom; it doesn’t have to be perfect, as long as it covers the whole base. Some wrinkly sides aren’t an issue.
- Tear the bread into rough chunks, about 2 square inches, and set aside.
- In a large bowl, mix the eggs, salt, sugar, cinnamon, and vanilla well until no streak of eggs can be seen and then add the milk and mix together.
- Add bread to egg mix and use a spoon or spatula to lightly toss the bread until evenly coated. Pour into the lined Dutch oven and spread into one even layer.
a. If your bowl is not big enough to do this, add the bread and egg mix to the Dutch oven and gently mix together. - You want all the bread to be well coated; there may be some egg mix pooling at the bottom and that’s fine!
- Sprinkle your berries over the top (or save to top fresh).
- Cover the Dutch oven and set over approximately seven evenly spaced briquets and approximately 14 on top. Alternatively, bake in a preheated 350°F oven.
- Bake for 30 minutes, or until there is no sign of runny egg and the eggs and bread are lightly toasted. Serve with maple syrup and butter.
(recipe adapted from Fresh Off the Grid)