Blueberry-Cinnamon Campfire Bread Recipe
Blueberry-Cinnamon Campfire Bread Recipe photo by Taste of Home
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Blueberry-Cinnamon Campfire Bread Recipe

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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
TOTAL TIME: Prep: 10 min. Cook: 30 min. + standing
MAKES:8 servings
TOTAL TIME: Prep: 10 min. Cook: 30 min. + standing
MAKES: 8 servings


  • 1 loaf (1 pound) cinnamon-raisin bread
  • 6 large eggs
  • 1 cup 2% milk or half-and-half cream
  • 2 tablespoons maple syrup
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped pecans, toasted
  • 2 cups fresh blueberries, divided

Nutritional Facts

2 slices: 266 calories, 10g fat (2g saturated fat), 142mg cholesterol, 185mg sodium, 36g carbohydrate (14g sugars, 5g fiber), 12g protein. Diabetic Exchanges: 2 starch, 1 medium-fat meat, 1/2 fruit, 1/2 fat.


  1. 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.
  2. Place on a grill grate over campfire or grill until egg is cooked through, 30-40 minutes. Remove from heat; let stand 10 minutes. Sprinkle with remaining blueberries; serve with additional maple syrup if desired. Yield: 8 servings.
Oven Directions: Preheat oven to 350°. Place foil packet on a 15x10x1-in. baking pan. Bake 25-30 minutes or until heated through? Let stand 10 minutes before serving. Sprinkle with remaining blueberries; serve with syrup.
Originally published as Blueberry-Cinnamon Campfire Bread in Taste of Home June/July 2016, p39

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rwippel User ID: 4262008 256865
Reviewed Nov. 16, 2016

"I've made these oh hot campfire coals and in the oven. It was a hit both times. I especially love the cooked and fresh blueberries. It's definitely a keeper!"

bonito15 User ID: 6959830 254212
Reviewed Sep. 17, 2016

"Made this for breakfast this a.m. and it is a keeper - easy and delicious"

delowenstein User ID: 3766053 249663
Reviewed Jun. 21, 2016

"This recipe is a keeper. However, I used a greased 13x9x2" baking dish and used the egg mixture and bread slices in the prepared dish. I'd used 1-1/2 cups 2% milk with the eggs, syrup and vanilla and since I didn't have regular blueberries, I used a can of blueberry pie filling (21-oz.) for the dish. I'd topped the bread with half the filling, sprinkled the toasted nuts over the filling, then spread with remaining filling before I baked it at 350o F. for 45 minutes. I sampled a serving and it was REALLY a tasty dish! delowenstein"

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