Campfire Griddle French Toast with Grilled Cinnamon Apples and Maple Syrup

Set a flat-top griddle or large cast-iron pan over a campfire grate at medium heat and let it come up to temperature.

Serves 4

Ingredients

• 8 thick slices brioche or day-old country bread
• 4 large eggs
• 1 cup (240ml) whole milk
• 2 tsp vanilla extract
• 1 tsp ground cinnamon, plus more for the apples
• 2 firm apples, cored and sliced into thick rings
• 3 tbsp butter, plus more for the griddle
• 3 tbsp brown sugar
• Pinch of salt
• Pure maple syrup, for serving
• Powdered sugar, for dusting

Instructions

1. Set a flat-top griddle or large cast-iron pan over a campfire grate at medium heat and let it come up to temperature.
2. Whisk the eggs, milk, vanilla, cinnamon, and salt together in a wide shallow dish until smooth.
3. Melt 3 tablespoons of butter in a corner of the griddle, add the apple rings, sprinkle with brown sugar and extra cinnamon, and cook until caramelized and tender, about 5 minutes per side.
4. Butter the open griddle, dip each slice of bread into the custard for a few seconds per side, and let the excess drip off.
5. Griddle the soaked bread until deeply golden and set, 2-3 minutes per side, adding more butter as needed.
6. Stack the French toast with the grilled apples, dust with powdered sugar, and drizzle generously with warm maple syrup.
7. French toast, or pain perdu, was born of French thrift, a way to rescue stale bread with eggs and milk, and it travels beautifully to the campsite. Cooked on a screaming-hot griddle over open flames, the edges crisp while the center stays custardy, and the grilled cinnamon apples turn a humble breakfast into a vacation morning worth waking up early for.

Nutrition (estimated, per serving)

• Calories: 520 kcal
• Protein: 15g
• Fat: 20g
• Carbohydrates: 70g
• Fiber: 4g
• Sugar: 38g
• Sodium: 430mg