February 08, 2012
Recipe: Dutch Oven Stuffed French Toast
By Colin Kearns
If you haven’t had breakfast yet, you might consider this delicious morning meal, courtesy of new Lodge Cast Iron Cooking cookbook. And, if you haven’t shared your favorite Dutch oven meal, get on it! The Wild Chef reader with the best-sounding dish will win a brand new Lodge Dutch oven.
Stuffed French Toast
- 1 French bread loaf, cut into 1-inch cubes
- 1 dozen large eggs
- 2 cups milk
- 1 tablespoon vanilla extract
- 1⁄3 cup maple syrup
- 1 (8-ounce) package cream cheese, cut into 1⁄2-inch cubes and softened
1. Line a 12-inch cast iron camp Dutch oven (an oven with a flat lid) with heavy-duty aluminum foil all the way to the top edge (the French toast will rise). You will need a total of 32 charcoal briquettes (20 on top of the lid and 12 under the legs).
2. Place the bread cubes in a large bowl. Whisk together the eggs, milk, vanilla, and maple syrup in a medium bowl and pour over the bread cubes. Stir in the cream cheese. Let stand 10 to 30 minutes to let the bread absorb the egg mixture.
3. Pour the mixture into the prepared Dutch oven. Cover and add the coals to the top and bottom of the oven (see page 170). Bake for 50 to 60 minutes. Insert a table knife into the center to check for doneness; if it comes out clean, it’s ready. Rita advises, “Don’t worry if it deflates when you do this; the casserole is going to drop some anyway. It’s also okay if it rises to the top of the Dutch oven and gets a browned crust; some people think that’s the best part!”
4. Serve with Buttermilk Syrup (recipe follows) or your favorite topping. Serves 10-12