CampRecipes Classic Archive
This recipe is part of the CampRecipes Classic Recipe Archive. It was originally submitted to the CampRecipes community and is preserved as historical outdoor cooking content. Some formatting, ingredient wording, or cooking guidance may reflect the original submission.
Because these are preserved vintage recipes, they have not been reviewed for modern allergen labeling, nutrition accuracy, food-safety guidance, or current outdoor-cooking best practices. Please review the ingredients carefully, use safe food handling, and adapt the recipe as needed for your equipment, location, dietary needs, and current fire restrictions.
Original Date: 2006-08-12
Serves: any
Prep Time: 1-30m
Difficulty: easy
Backpacking: No
Ingredients
- French toast style bread ( this is a thick sweet bread made for making French toast)
- Eggs
- Syrup
- Butter
Instructions
Press a shot glass right through the middle of a slice of French toast bread to hollow it out. In a buttered hot skillet place your bread, crack and egg right in the hole. Carefully flip it over toast/cook the other side.
Yum yum
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