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. Actually, we have joint custody of these ovens. They belong to our friend, Claire. Who likely will never use them again. She told us to hold onto them. Fine by us!
This is the second Dutch oven breakfast casserole that we have 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 these other favorite cast iron camping recipes of ours: 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 have the option of putting it together the night before and letting the egg mixture soak into the bread. We have 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. If you use a flavored creamer, I recommend that you cut the vanilla in half. You can scroll down to the bottom of the post to get the recipe.
As you can see, the casserole turned out well. It has plenty of flavor, so syrup is optional. What flavor creamer would you use in this breakfast recipe?
More Dutch Oven Recipes
Chicken & Veggies
Lemon Blueberry Dump Cake
Dutch Oven French Toast Casserole
Create this French Toast Casserole in your Dutch Oven for a hearty camping breakfast.
- 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
- 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.
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.
Amount Per Serving: Calories: 361Total Fat: 17gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 159mgSodium: 622mgCarbohydrates: 41gFiber: 2gSugar: 8gProtein: 12g
Friday 7th of August 2020
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!
Let's Camp S'more
Sunday 9th of August 2020
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!