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: 2007-09-12
Serves: 7-8
Prep Time: 30-60m
Difficulty: easy
Backpacking: No
Ingredients
- 8-10 Croissant rolls cut into bite size pieces (# depends on size)
- 3 large eggs well beaten
- 1/2 stick melted butter cooled
- 1/2 cup sugar
- 1 1/2 cups half and half or heavy cream
- 1/2 tsp. ground cinnamon
- 1 tsp. vanilla
- 1/2 cup chopped milk or white chocolate ( you can use chips but I prefer to use chopped)
Instructions
Put pieces of croissant rolls into your dutch oven. Add the chopped chocolate and toss together .In a medium sized mixing bowl, mix together with a fork or whisk the eggs, melted butter, sugar, half and half, cinnamon and vanilla. Pour over the Croissant pieces. Set in your iced cooler, or refrigerator for 20 minutes to allow bread to soak up the custard. At this point you can either bake in your oven at 325 degrees for 35 minutes; or bake over coals, placing some of the hot coals over the lid of your dutch oven. Allow to cook for at least 35 minutes. At this point you want to check it to see if it is browned. If not cook for another 10 minutes. You may want to add a few more hot coals to your lid.
Remove from fire and allow to cool to just warm or room temp. Suggestion.. I pour a spoonful of melted vanilla ice cream over the top of each serving as a sauce! It is great!
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