Maple Walnut Campfire French Toast
Thick slices of bread soaked in an eggy, maple-infused custard and griddled over the campfire until golden. Toasted walnuts add crunch to this classic, crowd-pleasing breakfast.
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.
Notes
Keep the griddle just above the coals to prevent burning. Use stale bread for the best results and easier handling at camp.