Camp French Toast

Serves: 6
Total Calories: 109


12 eggs
1 loaf French bread or sourdough bread
1/2 cup milk
1/4 cup white wine
3 tablespoons Tabasco® hot pepper sauce
salt, pepper and Mrs Dash®
1 cube butter melted to semi-liquid


Break first dozen eggs into mixing bowl, add in milk, white wine and "dollops" of Tobasco® sauce. Sprinkle surface of mixture with salt, pepper and Mrs. Dash®. All that seasoning may look like too much, but it isn’t. Whisk vigorously with a metal whisk, add semi-liquid butter and whisk until mixture is well mixed. Pour into a long, wide flat cooking pan or dish. Place as many slices of bread as the pan will hold, letting the bread soak up the mixture. Turn bread over in mixture until second side has soaked up mixture.

Cook on preheated griddle. I prefer seasoned cast iron or rolled steel. Flip after first side is golden brown. When second side is done, serve with warm syrup, berries, honey or jam.

Repeat above mixture for second go around.

NOTE: Since the cook seems to always eat last, use remaining mixture for great scrambled eggs for yourself.

A Back Country Guide to Outdoor Cooking Spiced with Tall Tales - Bread in Camp

Nutritional Facts:

Serves: 6
Total Calories: 109
Calories from Fat: 57

This Camp French Toast recipe is from the Cee Dub's Dutch Oven and Other Camp Cookin' Cookbook. Download this Cookbook today.

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