Campfire French Toast Bake (with Raspberries)
This Campfire French Toast Bake is a cozy camping breakfast made with sourdough bread, fresh raspberries, and a cinnamon-egg custard. Easy to cook over hot coals in a disposable pie tin, it’s a fun and delicious way to start your morning in the great outdoors.
Ingredients
- Avocado oil cooking spray or cooking spray of choice
- 1/2 loaf homemade sourdough bread
- 2 large eggs
- 1 cup milk
- 2 tbsp coconut sugar
- 1 tbsp ground cinnamon
- 1/4 tsp salt
- 1 cup fresh raspberries
- Maple syrup for serving
Instructions
- Cut bread into rough 1-inch cubes.
- In a large bowl, whisk eggs, then add milk, coconut sugar, cinnamon, and salt. Mix well.
- Gently fold bread into the egg mixture until fully coated.
- Spray a disposable pie tin or foil baking pan with cooking spray.
- Pour bread mixture into the pan and spread evenly.
- Sprinkle raspberries on top.
- Cover tightly with aluminum foil.
- Place over hot coals (not direct flame) on a campfire grate.
- Cook for 20-30 minutes, rotating occasionally, until set and heated through.
- Remove from heat, carefully uncover, and serve with maple syrup.
Notes
- Campfire Setup: Use glowing hot coals for steady, even heat. Tiny flames flickering up from the coals are okay, but avoid larger, more active flames that can burn the bottom. An adjustable grate works best for controlling distance from the heat.
- Texture Tip: This bake will be soft and custardy—more like a bread pudding than pan-fried toast.
- Make Ahead: Pre-cut bread and pre-mix egg custard at home to simplify campsite prep.
- Bread Options: While sourdough is ideal, other types like brioche, French bread, or sandwich bread will work.