Breakfast & Brunch

Campfire French Toast

Strawberries and almonds put a sweet spring twist on this classic morning dish.

Recipe from This Lil Piglet
Serves 6

1 loaf of bread

1 carton of egg substitute

¼ cup sliced almonds (for topping)

Fresh strawberries (for topping)

Confectioner’s sugar (for topping)

Syrup (for topping)

To prepare

Wash strawberries.
Dice half of the container and slice the other half.
Wrap the loaf of bread in parchment paper, then in foil loosely so the bread slices fall slightly open.
Sprinkle the diced strawberries over the loaf, taking care to sprinkle some between slices. Set aside the sliced strawberries. Sprinkle the sliced almonds over the loaf.
Wrap the foil and parchment paper tighter around the loaf of bread.
Pour egg substitute evenly over the entire loaf of bread before wrapping tightly with a top piece of foil to ensure there are no leaks.
Place over the campfire or grill on low to medium heat for approximately 35 to 40 minutes, moving around occasionally to cook evenly. Cook until bread no longer looks soggy.
Remove from heat and let sit for 10 minutes.
Serve with sugar, syrup and sliced strawberries.