When summer hits in Minnesota, everyone (me included) heads to the lake, to the cabin, to the beach, up north to a campsite, or anywhere else they can possibly find that involves fresh air, time with good friends, warm lazy nights, and best of all good food! For the last year I’ve taken a particular interest in getting away from the classic camping hot dogs and instant oatmeal and usually try to come up with some new recipes every time I find myself in front of a campfire with my cast iron in hand.
This past weekend Kev and I packed up the car and drove about 2 hours to a state park with the sole intentions of being lazy, trying some new recipes, and enjoying some time outdoors. Minus the torrential downpour that happened 5 minutes after we got our campsite set up, we had a great time! Meal #1 involved some cast iron Bacon Turkey Burgers cooked in the bacon grease (yikes) and topped with avocado, onion, lettuce, and Chick Fil-A sauce. If you haven’t experienced the magic of Chick Fil-A sauce, you must go now. Word on the street is they’re starting to ration it it’s so addicting…
I absolutely love waking up in the morning and getting the fire going then starting to prep for breakfast while the coals get hot. I tried out a method of roasting the bacon over the fire using a stick, but I just wasn’t patient enough and it charred before cooking through. Nothing can beat the cast iron for campfire cooking — bacon included!
This french toast recipe is so versatile for camping and tastes sooo good. It’s also really low maintenance and can be almost completely prepped ahead of time! The egg mixture can be beaten and stored ready to go in the cooler, the bread can be sliced and even slightly stale, and the berries can be smashed and stored in a baggie. Once you get your fire going, throw the cast iron on the grate with a few tablespoons of butter. No need to worry about the temperature being too hot — one of the best things about using a cast iron is that it regulates the heat so well and your french toast will cook perfectly every time! Don’t forget a potholder or some heavy duty fireproof gloves to wear while handling the cast iron though… they stay hot for quite some time.
Mmmmmmmm… we love outdoor breakfasts. It’s always hard to know if you just created an amazing recipe or not, because food always tastes 100x better outside in my opinion!
Obviously, this recipe can easily be adapted for either stovetop or campfire, so even if you’re not going camping soon you can get the same yummy experience!
As always, don’t forget to share with friends and pin the recipe for later!Print
- In shallow bowl, whisk together egg, cream or milk, cinnamon, sugar, and vanilla. **If camping, you can do this ahead of time and keep the egg mixture in an airtight container in the cooler.
- In cast iron skillet, heat butter over medium high heat.
- Spread a healthy amount of mascarpone on one slice of bread and top it with another piece, creating a sandwich.
- Dip sandwiches in egg mixture, making sure to completely soak all sides and edges.
- Place sandwiches in the heated skillet. Cook for about 3 minutes on each side, or until both sides are brown and toasted.
- Top with smashed raspberries and drizzle with maple syrup.