Overnight Dutch Oven French Toast Casserole
This overnight dutch oven french toast casserole is sure to become one of your favorite camping recipes. It’s delicious, easy to prepare and a hit with the whole family!
We are huge fans of french toast. In the past we’ve shared; overnight french toast casserole, keto french toast and camp cooker french toast. Today I am excited to show you a super easy way that we enjoy this yummy recipe while camping!
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Our camp cooking essentials:
- A Pie Iron Camp Cooker makes cooking over the open fire super easy. Check out these 20+ Pie Iron Recipe Ideas for tons of camp cooker inspiration! Or visit my how to use a pie iron post for tips.
- Foil Pie Plates make tinfoil packet meals even easier with the sturdy base that they provide.
- These Grilling Bags that I recently found are amazing! Simply add all of your ingredients to the bag at home then throw it on the campfire or grill when camping in the great outdoors.
- We love these BBQ Cooking Gloves because they make handling campfire food a whole lot safer!
Ingredients:
- 1 loaf French baguette, in 1″ slices
- 1/2 cup butter, melted
- 1 cup brown sugar
- 1/2 cup pecans
- 1 cup syrup
- 6 eggs
- 1 cup milk
- 1 tsp cinnamon
- 1 tsp vanilla
How to make dutch oven french toast casserole…
Directions:
- Line a dutch oven with parchment paper. This is optional but makes clean up later easy.
2. Pour butter, sugar, pecans and half of the syrup into the bottom of the dutch oven.
3. Layer the baguette slices over the sugar & butter mixture.
4. Whisk together eggs, milk, cinnamon, vanilla and pour over the bread.
5. Place in the refrigerator overnight or for at least 4 hours.
Tip: on camping trips in the cooler months we simply leave the dutch oven outside (away from animals) in the cold.
6. Bake over the coals of a campfire for 60 minutes or in an oven at 350 degrees.
7. Top with remaining syrup and serve.
This recipe is perfect for large families or for feeding a crowd. I love having the prep work done ahead of time and simply cooking this in the morning for a delicious, warm brunch while camping.
Tips for cooking with cast iron:
- When cooking with cast iron, be sure to season the surface first.
- Always use gloves or oven mitts while cooking as the surface of the iron will be hot.
- Cook the recipe over an open fire using hot coals, not open flames. A fire that is too hot will burn the outside of your recipe and not cook the inside.
- Be sure to clean the cast iron with a rough vegetable scrubber, rinse and dry thoroughly before storing.
Camping meal preparation ideas:
- Prepare meals in advance at home whenever possible. Leave most of the mess at home where running water is more accessible and clean up is easier. Trust me on this one!
- Create “one pot” family style meals for quick dinners that don’t require a lot of thought.
- Use tinfoil packets, foil pie pans or camp cookers. These tools help to make clean up a breeze!
- Pack ingredients in 1 gallon size freezer bags for flexible storage in small fridges and coolers.
- Plan meals that use similar ingredients to help make packing and planning easy. These Cheesy Vegetable Campfire Dip, Loaded Campfire Potatoes and Tinfoil Packet Nacho Dip recipes are some of our favorites.
- Use my blank printable meal plan or camping meal plans to help organize your next trip.
I would love for you to check out my new blog, Campfire Foodie, where I’m sharing ALL of the camping recipes!!
If you love this french toast casserole, please give it a five star review and help me share it on Facebook and Pinterest!
Overnight Dutch Oven French Toast Casserole
Ingredients
- 1 loaf French baguette in 1" slices
- 1/2 cup butter melted
- 1 cup brown sugar
- 1/2 cup pecans
- 1 cup syrup
- 6 eggs
- 1 cup milk
- 1 tsp cinnamon
- 1 tsp vanilla
Instructions
- 1. Line a dutch oven with parchment paper. This is optional but makes clean up later easy.
2. Pour butter, sugar, pecans and half of the syrup into the bottom of the dutch oven.
3. Layer the baguette slices over the sugar & butter mixture.
4. Whisk together eggs, milk, cinnamon, vanilla and pour over the bread.
5. Place in the refrigerator overnight or for at least 4 hours.
Tip: on camping trips in the cooler months we simply leave the dutch oven outside (away from animals) in the cold.
6. Bake over the coals of a campfire for 60 minutes or in an oven at 350 degrees.
7. Top with remaining syrup and serve.
