Campfire Fruited French Toast

As we continue on our quest for the ultimate camping breakfast, I happily stumbled upon this delicious and EASY recipe that is sure to please adults and kids alike. This Fruited Campfire French Toast has a consistency that is thick, moist and full of flavor. One of the best innovations of this recipe is that you use cartoned Egg Beaters instead of eggs. Egg Beaters are made from real egg whites and are an easy way to pack eggs to travel without the risk of breaking them in your cooler. Occasionally you can find them in flavors (French Toast, Cinnamon or Maple) which makes this french toast extra delicious. Another quick tip… FREEZE the Egg Beater carton in advance of your travels and use them as ice packs in your cooler. They work double duty for cooling your other food and for breakfast for the next morning. You will notice that the bottom of the loaf tends to get a bit crisp, but I like it. Kids may prefer the crisp part cut off, it’s a matter of preference.


  • 1 loaf of bread of your choice (We had a “seedy” loaf, but any bread will do. Raisin bread would be amazing!)
  • 1 carton of Egg Beaters (flavored if you can find it)
  • 1/4 cup of milk to mix with the eggs
  • 1/4 cup sliced almonds
  • Fresh strawberries
  • Maple Syrup


  • Dried fruits (cranberries, blueberries, etc) to slide between the bread slices
  • Finely diced apples or other firm fresh fruits
  • Powdered sugar
  • Cinnamon (to mix in the egg batter if you are not using the flavored eggs)
  • A few drops of vanilla or maple extract if you prefer a sweeter french toast



French Toast on the Grill

  1. Dice half of the strawberries and slice the other half.
  2. Wrap the loaf of bread in parchment paper, then in foil loosely so the bread slices fall slightly open. Overlap the paper & foil to prevent egg batter leaking.
  3. Sprinkle the diced strawberries (and any other fruits you choose) over the loaf, taking care to slide some between slices; set aside the sliced strawberries for toppings when you serve later.
  4. Sprinkle and slide the sliced almonds on and in the loaf in the same way as the diced strawberries.
  5. Wrap the foil and parchment paper tighter around the loaf of bread. Mix the Egg Beaters with milk, and any optional flavorings (cinnamon, vanilla) and pour over the entire loaf of bread before wrapping tightly with a top piece of foil to ensure no leaks.
  6. Place over the campfire or grill on low to medium heat for approximately 35-40 minutes, moving around occasionally to cook evenly. If the bread looks soggy still, cook slightly longer. If after 30-40 minutes the loaf still looks wet between the slices, you may remove the top foil for another 5-10 minutes to firm up the eggs at the top of the loaf.
  7. Remove from heat and let sit for 10 mins before serving with powdered sugar, syrup and sliced strawberries.




Leave a Reply

Your email address will not be published. Required fields are marked *