There’s a certain kind of quiet that settles over camp right after the first mug of coffee—when the coals are glowing steady and the cast iron starts to hum. That’s the moment Maple Walnut Campfire French Toast shines. It’s the kind of breakfast that turns a cool morning into something you can smell: warm maple, butter browning on the skillet, and a whisper of woodsmoke drifting through the pines.
Cooking this over the campfire is straightforward and forgiving. Set a cast-iron griddle or skillet over a bed of even coals and let it preheat slowly; you want a gentle sizzle, not a scorched pan. Thick bread stands up to the egg-and-maple custard so the center stays tender while the outside goes crisp and deeply golden. A handful of walnuts toasts right alongside, adding that nutty crunch that makes each bite feel a little more trailhead-worthy.
For camp logistics, this one’s a winner: the soak can happen in a shallow dish or zip-top bag, and cleanup is mostly a quick wipe of the pan and a rinse of your dipping container. Serve it straight from the skillet with extra maple and a pinch of salt, and breakfast suddenly feels like the best part of breaking camp.
Maple Walnut Campfire French Toast
Equipment
- cast iron griddle or skillet
- Mixing bowl
- whisk
- Spatula
Ingredients
- 8 slices thick bread brioche or sourdough preferred
- 4 eggs large
- 1 cup milk
- 2 tbsp maple syrup
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 1/2 cup chopped walnuts toasted
- 2 tbsp butter plus more for griddle
Instructions
- Heat a griddle or skillet over medium campfire heat and grease with butter.
- In a mixing bowl, whisk together eggs, milk, maple syrup, vanilla, cinnamon, and salt.
- Dip bread slices in the custard, letting them soak for 20 seconds each side.
- Place soaked bread on griddle and cook until golden brown, about 3–4 minutes per side.
- Top with toasted walnuts before serving. Drizzle with extra maple syrup if desired.