Camp Recipe #1
Brioche French Toast
for the whole crew:
Ingredients:
-1 Loaf of thick sliced brioche
-8 Eggs
-1 c. Milk
-2 t. Cinnamon
-Optional: 2 t. sugar, fresh vanilla bean, nutmeg….or anything else you grew up with in your french toast…
Technique:
A couple hours before cooking, or, ideally, the night before, lay out the slices of brioche on a towel. The most important part of this whole recipe is to dehydrate the brioche, allowing it to soak up more of the egg batter. (note: if you have dogs…do NOT leave the brioche on the camper counter. We have a dog who has never stolen food before in all of his 12 years….but this dog, who shall remain nameless, ate an entire loaf of brioche when left unattended)
When the brioche feels dry (think “stale bread”, not quite crouton level), lay the slices flat in a gallon ziplock bag. You may need two bags to fit all the brioche. Mix up the egg batter, and pour into the ziplock. Gently move the bag around, flipping it occasionally, to ensure that all the slices are covered in the batter.
Let the brioche soak up the batter for about 20 minutes, then fry those slices up! The result is a creamy, custardy center with a golden brown crust.
This recipe isn’t all that fancy, but it’s the simple technique of dehydrating the bread that leads to a 5 star restaurant style breakfast. Eat till you’re fit to burst, then throw a little Baileys (or bourbon) in your coffee, stretch your feet out to the campfire, and remember just how lucky you are to be enjoying the great outdoors.