All Recipes

Peachy Dutch Oven French Toast

2 Hrs
Potato Bread
Made With
Potato Bread


10 Whole Eggs

2 Cups Milk

1/2 Teaspoon Vanilla Extract

1 Tablespoon Cinnamon

1 Loaf Potato Bread, cut into cubes

2 Sticks Butter

2 1/2 Cups Brown Sugar; tightly packed

12 Fresh Peaches, peeled and sliced

  Special Equipment: 14-Inch Cast Iron Dutch Oven; Medium Sized Mixing Bowl; Long Wooden Spoon

Serves: 10


Step 1

Prepare a small campfire and allow to burn for about 1 hour.

Step 2

Preheat Dutch oven for 15 minutes over hot coals.

Step 3

Meanwhile, beat together eggs, milk, vanilla, and cinnamon in a medium sized bowl. (Tip: You could prepare this in advance and store in a sealed jar or bowl until ready to serve.)

Step 4

Quickly dunk the bread pieces into the egg mixture to coat.

Step 5

Remove lid from Dutch oven and place a stick of butter at the bottom. Use the second stick of butter to coat the insides of the pot (using a long stick or skewer to move it around the hot pan).

Step 6

Melt butter in heated Dutch oven. Add brown sugar into the melted butter and stir with a long wooden spoon to combine.

Step 7

Once the sugar-butter mixture has begun to caramelize, add the sliced peaches and stir to coat.

Step 8

Add the egg-soaked bread cubes on top of the peaches.

Step 9

Return lid to Dutch oven and replace over hot coals beside the campfire.

Step 10

Bake for 35-45 minutes, rotating often, and adding more hot coals as needed. Check occasionally to ensure the bread is not burning.

Step 11

Let cool 10-15 minutes before serving.

Recipe adapted from: