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Recipe: Dutch Oven Stuffed French Toast

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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

Ingredients

- 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

Directions
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

Comments (7)

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from ckRich wrote 2 years 10 weeks ago

That sounds pretty dang tasty!

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from dleurquin wrote 2 years 10 weeks ago

Ate dinner three hours ago. Getting hungry again...

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from country road wrote 2 years 9 weeks ago

You've given me another reason to embrace obesity. Where's the recipe for the syrup? I can't wait to try this one.
Breakfast casserole one morning and this stuffed french toast the next---my hunting buddies may never leave camp for the morning hunt.

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from Steward wrote 2 years 9 weeks ago

Keep 'em Coming! I save every recipe I see!

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from kckayc wrote 2 years 9 weeks ago

Don't know about the lodge company recipe but this is the buttermilk syrup recipe I use:

BUTTERMILK SYRUP
1-1/2 cups sugar
3/4 cup buttermilk
1/2 cup butter
2 tablespoons corn syrup
1 teaspoon baking soda
2 teaspoons vanilla extract
In a small saucepan, combine the first five ingredients; bring to a boil. Boil for 7 minutes. Remove from the heat; stir in vanilla.

+1 Good Comment? | | Report
from Louzianajones wrote 2 years 9 weeks ago

Ummm! When's breakfast?

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from ckRich wrote 2 years 10 weeks ago

That sounds pretty dang tasty!

+1 Good Comment? | | Report
from country road wrote 2 years 9 weeks ago

You've given me another reason to embrace obesity. Where's the recipe for the syrup? I can't wait to try this one.
Breakfast casserole one morning and this stuffed french toast the next---my hunting buddies may never leave camp for the morning hunt.

+1 Good Comment? | | Report
from kckayc wrote 2 years 9 weeks ago

Don't know about the lodge company recipe but this is the buttermilk syrup recipe I use:

BUTTERMILK SYRUP
1-1/2 cups sugar
3/4 cup buttermilk
1/2 cup butter
2 tablespoons corn syrup
1 teaspoon baking soda
2 teaspoons vanilla extract
In a small saucepan, combine the first five ingredients; bring to a boil. Boil for 7 minutes. Remove from the heat; stir in vanilla.

+1 Good Comment? | | Report
from dleurquin wrote 2 years 10 weeks ago

Ate dinner three hours ago. Getting hungry again...

0 Good Comment? | | Report
from Steward wrote 2 years 9 weeks ago

Keep 'em Coming! I save every recipe I see!

0 Good Comment? | | Report
from Louzianajones wrote 2 years 9 weeks ago

Ummm! When's breakfast?

0 Good Comment? | | Report

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