Dutch Oven French Toast Casserole
Enjoy this Dutch Oven French Toast Casserole as your next camping breakfast.
We love using our Dutch oven when we camp. It always makes food taste better than if we cooked it at home.
We own two cast iron Dutch ovens. We have joint custody of them. They belong to our friend Claire, who likely will never use them again. She told us to hold onto them, and that’s fine by us!
Camping Breakfast
This is the second Dutch oven breakfast casserole we shared with you. The other one is our Mountain Man Breakfast, which can be made with your choice of meat and potatoes.
Make sure you check out our other favorite cast-iron camping recipes: Dutch Oven Pizza, Dutch Oven Chicken & Veggies , Dutch Oven Dump Cake, or Dutch Oven Brownies.
Dutch Oven French Toast Recipe
This French Toast Casserole is very easy to make. You can assemble it the night before and let the egg mixture soak into the bread. We made it both ahead of time and in the morning, and both were delicious. The overnight version is moister.
I forgot to pack heavy cream, so we made it with vanilla coffee creamer. It was quite tasty. I recommend cutting the vanilla in half if you use a flavored creamer. The recipe is at the bottom of the post.
As you can see, the casserole turned out well. It has plenty of flavor, so syrup is optional. What flavor of creamer would you use in this breakfast recipe?
More Dutch Oven Recipes
Salisbury Steak
Chicken & Veggies
Lemon Blueberry Dump Cake
Brownies
Dutch Oven French Toast Casserole
Create this French Toast Casserole in your Dutch Oven for a hearty camping breakfast.
Ingredients
- 1 loaf day-old French bread
- 6 eggs
- 1.5 cups of coffee creamer or heavy cream
- 1-2 teaspoons of vanilla extract
- 2 teaspoons of ground cinnamon
- 3 Tablespoons granulated sugar
- ½ teaspoon salt
- 4 Tablespoons butter
Instructions
- Prepare 18+ pieces of charcoal for the Dutch oven.
- Line the Dutch oven. We used foil, but you can use DIY liners instead.
- Cut the French bread into small cubes and place in the oven.
- Sprinkle 1 teaspoon of cinnamon on top of the bread.
- Make the egg mixture by combining the eggs, cream, vanilla, the remaining cinnamon, and the sugar and salt.
- Thoroughly mix the egg mixture and pour over the bread.
- Cut the butter into small pieces and scatter them over the bread.
- Place the lid on the Dutch oven.
- Place 8 coals under the Dutch oven and 12 on top and bake for 30-50 minutes.
- We recommend checking the casserole a little early if you use more coals or the weather is warm.
Notes
If using flavored creamer, cut the vanilla in half.
Overnight option: Soak the cubed bread in the egg mixture in plastic bag stored in the cooler.
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Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 361Total Fat: 17gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 159mgSodium: 622mgCarbohydrates: 41gFiber: 2gSugar: 8gProtein: 12g
The nutrition data provided is only an estimate.
Can you double this recipe and if so how long did you cook it? Thanks
We have never doubled this recipe, but I think it would work if you extend the cook time. Add time in 10-15 minute increments and test for doneness. I hope it turns out well for you.
Can you donthis on a camp stove? We’re on fire bans almost every summer so coals are not an option for us
Yes, you can but you need a cook dome to help hold in the heat. The diffuser plate that comes with this sits on top of the camp stove. Here is our affiliate link -> https://amzn.to/3Pjw15R
Hi! We are going out of state for the first time on a camping trip and I am trying to do as much of the food prep on Thursday as possible. Do you think I could prepare the bread and put it in the egg mixture on Thursday and cook Saturday morning? TIA! New to your blog and loving all the recipes!
Holly
Holly, I recommend that you prep the egg mixture and bread and store them separately to take out to the campground. Then mix them on Friday evening before bed for Saturday morning. I think they will be too soggy if you mix them on Thursday. Happy camping!