*Dutch Oven Required for this recipe
Ingredients:
2 Tbsp Butter
2 Cups Granola
8 Cups Day Old Bread (1 Italian loaf) - cubed 1”
Batter
10 whole eggs
½ Cup Heavy Cream or ½ & ½
2 tsp Vanilla extract
1 tsp. Cinnamon
Cheese Filling
8 oz. Cream Cheese - room temp
¼ Maple Syrup
2 Egg Yolks
1 tsp. Vanilla extract
Fruit Compote
8 oz Wild Raspberries or Blueberries
¼ Cup Sugar
Juice + zest from 1 Lemon
2 Tbsp cold water
Directions:
You will want to prep each recipe in advance even when preparing at home. If prepping for the campsite you can easily store each ingredient in ziplock bags to assemble by the fire.
1. For Batter - In a mixing bowl crack 10 eggs and add cream, sugar, vanilla and cinnamon. Whisk or blend until all ingredients are thoroughly combined. Set aside
2. For Cheese Filling - Place cream cheese in a mixing bowl. Add the egg yolks, maple syrup and vanilla extract. Recommend using an electric mixer if available. Mix until fluffy and all ingredients are thoroughly combined.
3. For fruit compote - Place berries in a sauce pan with sugar, water, zest and juice from 1 fresh lemon. Place pan over medium high heat. Stir occasionally for even cooking. Establish a simmer and cook until berries are soft, sugar is dissolved and reduced to a syrup consistency. Remove from heat and set aside.
To Prepare:
*you will need a well seasoned Dutch oven for this recipe. Recommend using non stick spray especially on the top lid of pan.
1. Using a mixing bowl toss half of the cubed bread with half of the French Toast batter. Set aside to allow bread to soak up batter.
2. Preheat Dutch oven to a medium heat and melt 2 Tbsp butter in bottom of pan. Add 1 cup granola and stir to lightly brown.
3. Add soaked bread to pan on top of granola, spread evenly across the bottom. Using the same mixing bowl repeat step #1 with remaining bread and batter. Set aside.
4. Add cream cheese filling and fruit compote by spreading on top of the soaked bread cooking in the pan.
5. Add remaining soaked bread from the mixing bowl by placing on top of the cream cheese and fruit.
6. Use a spatula to pat down and firm up a little bit. Top with remaining granola and cover with lid.
7. Cook over medium heat on the first side for approx. 15-20 minutes or until you begin to smell a nice toasted bread aroma. Try not to peak as this allows steam and heat to escape.
8. Once you feel the first side is toasted CAREFULLY flip your Dutch oven over to cook remaining side for approx. 10 additional minutes.
9. After 10 minutes feel free to take a peak and see how its looking. If golden brown and fluffy remove from heat and allow to rest with lid on. Continue to cook if not crispy and golden brown. If you have the patience allow to rest with the lid on for up to an hour before serving.
10. Serve with maple syrup. Butter, powdered sugar are optional. Feeds 6-8