Camping is one of those things that you either love or hate. A good friend of mine refuses to go because there’s no where to plug in her curling iron. Me: I relish the idea of not having to wear makeup, and sleeping in the crisp, cool air in the middle of the summer.
Another thing I love about camping is cooking outdoors. I recently took up dutch oven cooking, and thanks to my father-in-law, a master camp chef, I’m on the road to becoming one, too. But for now, I keep to what I know, and that’s stovetop cooking. On a recent trip this summer, I made up this breakfast recipe on the fly, and did it work out! I had canned peaches handy, but you could easily change those up for any canned fruit, fresh berries, or both.
Sourdough French Toast with Peach and Pecan Caramel
- Cook Time: 1 hour
- Persons: 4
- Difficulty: Easy
- Sliced sourdough bread (or bread of your choice)
- 4 eggs
- 1/3 cup milk
- 1 – 15 oz can peaches (in fruit juice, not heavy syrup)
- 1/4 cup chopped pecans
- 3/4 cup brown sugar
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 4 Tbsp butter
- Bacon! (I’m a firm believer that you can never have too much bacon while camping, so gauge the amount to the size of your party)
- For the french toast, whisk together the eggs and milk, then soak the sourdough bread for about 5 minutes, or until bread has soaked up a good amount of the custard, then cook on a griddle until toasty.
- For the topping, add the butter to a cast iron skillet over your camp stove, then add the canned peaches and with a spoon, chop the peaches into small pieces. Cook over low-medium heat while stirring for a couple of minutes, then add the brown sugar, spices, and pecans. Continue to cook over medium heat until the sugar caramelizes and thickens slightly. It should be the consistency of maple syrup. If too thick, add another tablespoon of butter.
- For the bacon, throw that yummy pig candy in a skillet or griddle over the fire and cook until desired doneness. Make sure to pour a bit of the peach caramel over the bacon before devouring.