Start out by mixing your french toast batter. You want those yolks and whites to be completely integrated before adding the milk, so you get a smooth and consistent batter. Add the milk and spices and stir to combine.
Once the batter is ready, it’s time to start prepping the bread. Our friends from Fresh Off the Grid suggest using really thick sliced bread, like Texas Toast, or getting a whole loaf and slicing it yourself. The thicker the bread the better. Slightly stale bread is also a plus here as it will hold its shape better after getting dunked in the batter.
Heat a skillet over your camp stove and melt a little butter to coat the bottom. Then begin dunking your breadsticks into your batter and placing them on the skillet. Once one side starts to brown rotate them onto their side and continue until all sides are browned.
Serve with some fresh fruit and a small ramekin of maple syrup for dipping.
- 4 slices Texas toast, or other, thick-cut bread
- 2 eggs
- ½ cup milk
- 1 tablespoon sugar
- 1 teaspoon cinnamon
- Pinch of salt
- 2 tablespoons butter
- Berries & maple syrup for serving
- Cut the bread into 1 ½ inch sticks.
- In a shallow bowl or container, beat 2 eggs until thoroughly combined. Add the milk, sugar, cinnamon, and a pinch of salt. Mix to combine.
- In a nonstick pan over medium heat, warm a tablespoon of butter.
- Dip the toast into the egg/milk mixture, letting the toast absorb the liquid for a few seconds, then flipping and soaking the other side for a few seconds. Lift out of the mixture and let the excess drip off. Place in the pan. Repeat with the other toast sticks. You should be able to fit about half of the sticks in a 10 or 12 inch pan.
- Once the toast is golden on one side (about 3 minutes), flip and cook the other side for an additional 2 minutes or so. Remove and set aside.
- Heat the second tablespoon of butter and repeat the process until all the toast sticks are cooked.
- Serve with maple syrup for dipping and fresh berries on the side. Enjoy!