Here is the recipe that one the Golden Spoon at the National Dutch Oven Gathering
Peachy French Toast
1/2 Lb. Butter or Margarine
2 Cups Milk
1 Lb. Brown Sugar
1 Tbsp. Cinnamon
1/2 Tsp. Vanilla Extract
1 Dozen Eggs
1 Loaf French or Italian Bread, Sliced
3 - 16 Oz. Can of Peaches (drained and quartered) (Or any Fruit in a light syrup)
Heat a large Dutch Oven by covering it with coals for 15 minutes. Beat the eggs, milk, vanilla extract and cinnamon in a large mixing bowl. Remove preheated Oven from coals and melt butter in the bottom. Add brown sugar and mix well with butter until caramelized. Pour the drained peaches over the caramelized sugar. Place the bread on top of the peaches, pour the egg/milk mixture over the bread, cover with lid and return the Dutch Oven to the coals. Bake 45 minutes at about 350°F (medium hot coals). Cooking time is shorter if the temperature is hotter but watch the edges that they don't burn. For the first 10 minutes, use coals only on the bottom. Then add coals to the top and continue baking until done. With the caramel topping, you probably won't even need syrup. Serves 8.
Comments:
Learned this from the Boy Scouts and it is a winner when it comes to feeding a large group in the mornings. David, Virginia Beach, VA
Serves 8
http://www.chuckwagondiner.com/recipes.php?id=35&cat_id=9 (This is the original source but the link is no longer active.)
Peachy French Toast
1/2 Lb. Butter or Margarine
2 Cups Milk
1 Lb. Brown Sugar
1 Tbsp. Cinnamon
1/2 Tsp. Vanilla Extract
1 Dozen Eggs
1 Loaf French or Italian Bread, Sliced
3 - 16 Oz. Can of Peaches (drained and quartered) (Or any Fruit in a light syrup)
Heat a large Dutch Oven by covering it with coals for 15 minutes. Beat the eggs, milk, vanilla extract and cinnamon in a large mixing bowl. Remove preheated Oven from coals and melt butter in the bottom. Add brown sugar and mix well with butter until caramelized. Pour the drained peaches over the caramelized sugar. Place the bread on top of the peaches, pour the egg/milk mixture over the bread, cover with lid and return the Dutch Oven to the coals. Bake 45 minutes at about 350°F (medium hot coals). Cooking time is shorter if the temperature is hotter but watch the edges that they don't burn. For the first 10 minutes, use coals only on the bottom. Then add coals to the top and continue baking until done. With the caramel topping, you probably won't even need syrup. Serves 8.
Comments:
Learned this from the Boy Scouts and it is a winner when it comes to feeding a large group in the mornings. David, Virginia Beach, VA
Serves 8
http://www.chuckwagondiner.com/recipes.php?id=35&cat_id=9 (This is the original source but the link is no longer active.)