BLUEBERRY-CINNAMON CAMPFIRE BREAD
A neighboring camper made a bread so tempting, I had to ask for the details. Here's my version, best enjoyed with a steaming cup of coffee by the campfire. -Joan Hallford, North Richland Hills, Texas
Provided by Taste of Home
Time 40m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Prepare campfire or grill for low heat. Arrange bread slices on a greased double thickness of heavy-duty foil (about 24x18 in.). Bring foil up the sides, leaving the top open. Whisk eggs, milk, syrup and vanilla. Pour over bread; sprinkle with nuts and 1 cup blueberries. Fold edges over top, crimping to seal., Place on a grill grate over campfire or grill until eggs are cooked through, 30-40 minutes. Remove from heat; let stand 10 minutes. Sprinkle with remaining blueberries; serve with additional maple syrup if desired.
Nutrition Facts : Calories 266 calories, Fat 10g fat (2g saturated fat), Cholesterol 142mg cholesterol, Sodium 185mg sodium, Carbohydrate 36g carbohydrate (14g sugars, Fiber 5g fiber), Protein 12g protein. Diabetic Exchanges
CAMPFIRE CINNAMON BLUEBERRY BREAD RECIPE
Breakfast while camping doesn't have to be complicated - this Campfire Cinnamon Blueberry Bread Recipe is proof of that! Reminiscent of a baked French toast, your mornings in the woods will be delicious!
Provided by Deborah Harroun
Categories Breakfast
Time 50m
Number Of Ingredients 10
Steps:
- Prepare a campfire and let it burn down to coals.
- Lay 2 large sheets of heavy duty foil on top of each other. Spray with nonstick cooking spray. Place the loaf of cinnamon bread in the center of the foil, and fold the edges up around the bread, forming a sort of bowl. Spread the pieces of bread apart.
- In a bowl, lightly beat the eggs. Beat in the milk, cream, maple syrup and vanilla. Pour the mixture over the top of the bread, making sure the mixture goes in-between each of the pieces. Sprinkle one cup of the blueberries over the bread and press most of them between the slices. Use another sheet of foil to cover the top of the bread, and crimp the edges to seal.
- Place the bread on a grate over the hot coals. Grill until the egg is cooked through, about 30 minutes, rotating the bread to avoid hot spots.
- Remove from the heat and allow to stand (still in the foil) for 10 minutes.
- Combine the powdered sugar with the 1 tablespoon of the cream in a ziplock bag. Add more cream as needed to make a glaze. Cut the corner off the corner of the bag and drizzle the glaze over the top of the bread.
- Serve sprinkled with the remaining blueberries and powdered sugar or maple syrup.
Nutrition Facts : ServingSize 1/6 of recipe, Calories 507 calories, Sugar 39 g, Sodium 380 mg, Fat 18 g, SaturatedFat 7 g, UnsaturatedFat 8 g, TransFat 0 g, Carbohydrate 75 g, Fiber 4 g, Protein 13 g, Cholesterol 214 mg
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