Hiking. Kayaking. Chilling on a floatie. No matter what’s on the camping itinerary, it’s got to start with a feast around the firepit. This recipe is a cinch to prepare and can feed the whole family.
Prep Time: 15 minutes Total: 1 hour 15 minutes Serves: 6 people
Ingredients:
- 3 eggs
- 3/4 cup 35% cream
- 3/4 cup milk
- 1/2 cup granulated sugar, divided
- 1/2 tsp cinnamon
- 1 loaf of French bread, about 600 g
- 1/4 cup melted butter
- Maple syrup
- Assorted nuts and berries, for garnish
Method:
- Position rack in bottom third of oven. Preheat to 375F.
- Line the bottom of a 9 × 13-in. baking dish with parchment.
- Whisk eggs with cream, milk, 1/4 cup sugar and cinnamon in a medium bowl.
- Cut loaf into 1-in. slices, stopping 1 in. from the bottom so the loaf stays intact. Arrange loaf in prepared pan.
- Gradually pour egg mixture between slices, opening up loaf to let mixture soak in evenly.
- Flip loaf over and let stand for 15 min.
- Flip loaf back, cut-side up, and drizzle butter overtop. Sprinkle with remaining 1/4 cup sugar.
- Bake in bottom third of oven until golden brown, 35 to 40 min.
- Serve with maple syrup and fresh fruit or nuts.
Camp prep tip: Cool baked loaf. Double-wrap with foil and store in a resealable bag. Refrigerate until ready to take to camp. Store in a cooler. Reheat foil-wrapped loaf over medium heat, turning often, until warmed through, 15 to 25 min. Courtesy of Chatelaine
Tags: Breakfast, french, french toast, maple syrup, recipe
Makes: 12 servings
Ingredients
- 12 slices bakery-style cinnamon or egg bread
- 3 tbsp (45 mL) unsalted butter, softened
- 4 cups (1 L) frozen wild blueberries
- 1 tbsp (15 mL) cornstarch
- 250 g package cream cheese, diced
- 5 eggs
- 1 1/2 cups (375 mL) half-and-half (10% m.f.) cream
- 1/2 cup (125 mL) granulated sugar
- 1 tsp (5 mL) vanilla
- 2 cups (500 mL) cornflakes, crushed
- icing sugar (optional)
Directions
- Butter one side of each bread slice. Place half of the bread slices into a 13 x 9 in (3 L) baking dish, butter-side down. Stir cornstarch into blueberries and sprinkle over bread slices. Dot with cream cheese and top with remaining bread slices, butter-side down, to allow egg to soak into the bread.
- In a large bowl, whisk together, eggs, cream, sugar and vanilla until well combined. Pour over bread and cover with plastic wrap. Refrigerate for at least 2 hours or for up to 24 hours.
- Uncover. Using a spatula, press bread down gently. Sprinkle with cornflakes and bake in the centre of a preheated 375°F (190°C) oven for about 45 minutes, or until knife inserted in centre comes out clean. Let stand 5 minutes before serving. Dust with icing sugar if desired.
- In a serving: 372 calories, 10 g protein, 18 g fat, 43 g carbs, 3 g dietary fibre, 106 mg calcium, 3 mg iron, 54 mcg folate, 356 mg sodium, 140 mg cholesterol
Tags: blueberry, french toast
Ingredients
- 6 slices of French baguette
- 2 eggs
- 2/3 cup milk
- ½ tsp pumpkin spice
- 1 tsp vanilla extract
- Salt to taste
- 2 cup cream cheese
- ¼ cup pumpkin puree
- 2 tbsp maple syrup
- 1tsp nutmeg
YIELD: 3 servings
Directions
- To make French toast mixture beat 2 eggs with the milk, pumpkin spice, vanilla extract, and a touch of salt in a mixing bowl until thoroughly combined.
- Heat a griddle to medium heat. Dip baguette in mixture and griddle on each side until golden brown.
- To make pumpkin cream cheese mix all ingredients’ in a mixing bowl with a spatula until smooth.
- To serve add the cream cheese mixture to the base of the plate. Place 2 pieces of French toast on top and garnish with Ontario maple syrup and seasonal berries. Enjoy!
Recipe courtesy of The Fairmont Royal York Hotel
Tags: Breakfast, french toast, pumpkin
Preparation time: 20 minutes
Total time: 6 hours, 20 minutes
Makes: 8 servings
Ingredients
- 6 eggs
- 1 1/2 cups milk
- 2/3 cup brown sugar, divided
- 1 tsp cinnamon
- 1 tsp vanilla
- 1/4 tsp salt
- 1 450-g store-bought egg-bread loaf, preferably challah, sliced 1 in. thick
Topping
- 2 cups cornflake cereal
- 1 tbsp butter, melted
- 1 tbsp brown sugar
- 1 tsp cinnamon
Optional toppings
- maple syrup
- sliced bananas
- berries
Directions
- Line bottom and sides of slow cooker with 1 large piece of parchment. Spray with oil.
- Beat eggs with milk, 1/3 cup sugar, cinnamon, vanilla and salt in a large bowl. Dip both sides of bread slices in egg mixture. Arrange a layer of dipped bread on the bottom of the insert, then sprinkle evenly with 3 tbsp sugar. Repeat with remaining bread and sugar. Pour any remaining egg mixture overtop. Cover and cook on low for 6 hours.
- Use oven mitts to lift parchment holding French toast out of the slow cooker. Transfer to a platter or cutting board.
- Place cereal in a medium bowl. Stir melted butter with 1 tbsp brown sugar and 1 tsp cinnamon in a small bowl, then drizzle over cereal and toss to coat. Sprinkle over French toast. Cut into 8 portions. Serve with maple syrup and fruit, if desired.
Originally published in the Today’s Parent January 2016 issue, this recipe has a triple-tested guarantee from the Chatelaine Kitchen powered by GE. Photo by Roberto Caruso.
Tags: brunch, cinnamon crunch, french toast, slow cooker
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