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cooked Dutch oven peach French toast outdoors in a black cast iron Dutch oven with toasted bread slices arranged in a circular pattern

Dutch Oven Peach French Toast (Easy Campfire Breakfast)

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Equipment

  • - 10-inch Dutch oven
  • - Heat-resistant gloves
  • Mixing bowl
  • Whisk

Ingredients
  

  • - 6 eggs
  • - 1 cup milk
  • - 1 teaspoon vanilla
  • - 1½ teaspoons cinnamon
  • - 1 loaf French bread sliced
  • - ¼ cup butter melted
  • - ½ cup brown sugar firmly packed
  • - 1 29 oz can sliced peaches, drained and quartered

Instructions
 

  • Preheat the Dutch oven using 14 hot coals on top and 7 coals underneath, or preheat a home oven to 350°F.
  • In a medium bowl, whisk eggs, milk, vanilla, and cinnamon. Dip bread slices into the mixture to soak.
  • Remove Dutch oven from heat. Melt butter in the pot, then blend in brown sugar until combined.
  • Once the mixture becomes light brown, place peaches on the bottom of the Dutch oven. Arrange soaked bread slices upright on top of the peaches.
  • Bake using 14 coals on top and 7 on bottom for 35–45 minutes, checking occasionally to ensure the edges do not burn.
  • ✨ Notes
  • - For extra sweetness, add 2 tbsp brown sugar to the custard.
  • - Use fresh or frozen peaches if preferred; adjust cooking time as needed.
  • - To avoid burning, rotate the Dutch oven every 10 minutes.
  • - Best served warm straight from the pot.