Warm cinnamon rides the morning air while sourdough edges crackle the moment they hit hot cast iron. Campfire Sourdough French Toast Sticks with Cinnamon Sugar are built for eating in a camp chair—crisp outside, soft through the middle, and sturdy enough to grab with your fingers between sips of coffee. The slight tang of sourdough keeps the sweetness from feeling heavy, and the cinnamon sugar settles into every ridge.
Over coals, steady heat beats big flames. Preheat the skillet on a grate, then cook in batches so the sticks brown instead of steaming. A swipe of butter (or a drizzle of oil) helps you get that even, golden crust, and a quick soak gives you classic French toast tenderness without turning the bread soggy.
This is an easy win for car camping: simple ingredients, one pan, and fast cleanup if you keep the cinnamon sugar in a shallow dish and line a plate for rolling. Serve them straight from the skillet with maple syrup, or pass the bowl around and let everyone coat their own while the fire stays low and steady.
Campfire Sourdough French Toast Sticks with Cinnamon Sugar
Equipment
- Cast iron skillet
- Mixing bowl
- Tongs
- Knife
Ingredients
- 6 slices sourdough bread thick-cut
- 3 large eggs
- 1 cup whole milk
- 2 tbsp granulated sugar
- 1 tsp vanilla extract
- 1 tsp ground cinnamon plus 2 tbsp for topping
- 3 tbsp butter
- 1/4 cup maple syrup for serving
- 1/4 cup cinnamon sugar for dusting
Instructions
- Slice the sourdough into thick sticks, about 1 inch wide.
- In a mixing bowl, whisk together eggs, milk, 2 tbsp sugar, vanilla, and 1 tsp cinnamon until smooth.
- Heat the cast iron skillet over medium campfire coals and add 1 tbsp butter to melt.
- Dip each bread stick in the egg mixture, coating all sides.
- Place the sticks onto the hot skillet in batches, adding more butter as needed.
- Cook each side for 2-3 minutes, turning with tongs, until golden and crisp.
- Remove from skillet and immediately toss in cinnamon sugar to coat.
- Serve warm with maple syrup for dipping.