Vanilla Bourbon French Toast

Prep Time: 5 minutes / Cook time: 10 minutes

3 eggs

8 slices stale French bread

3 tbsp Sugar

1 tsp Vanilla

½ shot Bourbon

1 cup milk

4oz Pure Maple Syrup

Home Preparations: Crack the Eggs into a 16 oz container, make sure it’s water tight. Close and shake very well. Add milk, vanilla, and bourbon. Shake again. Reserve for use at the camp site.

Slice the French bread, I use the same kind of bread that you would use for garlic bread, into pieces about ¾” thick. Texas toast would work well too. Let them get stale by leaving a zip-lock or whatever container you like open overnight prior to departure.

Jar up the Syrup and that’s it.

Camp Cooking: Heat your favorite Large Cast-Iron Skillet or Griddle to medium or medium-high heat. For this dish I prefer to do it on the camp stove.

Next, add the sugar to your jar and shake very well. Dump this mixture into a shallow dish, I used the bottom of my camping mess kit, and dunk the bread in the egg mixture. Take your time and really let it soak in. coat the cooking surface with vegetable oil, (or butter if you like) and place each piece of the soaked bread 1” apart.

Cook until you start to see moisture come out of the top of the bread, I know this sounds dumb as this is a totally wet piece of bread but it will make sense when you see it.

Once you see the moisture flip the pieces, they should be dark brown and shouldn’t stick too bad if you were patient. Allow to cook on the other side until they kind of puff up.

Remove from heat and serve with your favorite toppings.

Recommended Equipment: Camp Stove, 12” Cast-iron Griddle, Shallow dipping pan, Turning Spatula

Guide’s Tip: cut strawberries and pack in an airtight container with sugar for macerated strawberries and

redi-whip canned whipped cream is an easy to pack topping.