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Peachy French Toast
1 Dozen Eggs
2 Cups Milk
1/2 Tsp. Vanilla Extract
1 Tbsp. Cinnamon
1 Loaf French or Italian Bread, Sliced
1/2 Lb. Butter or Margarine
1 Lb. Brown Sugar
3 - 16 Oz. Can of Peaches (drained and quartered)
Heat a large Dutch Oven by covering it with coals for 15 minutes. Beat the eggs, milk, vanilla extract and cinnamon in a large mixing bowl. Let the bread slices soak in the egg mixture. Remove preheated Oven from coals and melt butter in the bottom. Add brown sugar and mix well with butter until carmelized. Pour the drained peaches over the carmelized sugar. Place the egg/bread mixture on top of the peaches, cover with lid and return the Dutch Oven to the coals. Bake 45 minutes at about 350°F (medium hot coals). Cooking time is shorter if the temperature is hotter, but watch the edges that they don't burn. For the first 10 minutes, use coals only on the bottom. Then add coals to the top and continue baking until done. With the caramel topping, you probably won't even need syrup. Serves 8.