Taste of Home
Blueberry-Cinnamon Campfire Bread
TOTAL TIME: Prep: 10 min. Cook: 30 min. + standing
YIELD: 8 servings.
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
Ingredients
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1 loaf (1 pound) cinnamon-raisin bread, sliced
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6 large eggs
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1 cup 2% milk or half-and-half cream
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2 tablespoons maple syrup
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1 teaspoon vanilla extract
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1/2 cup chopped pecans, toasted
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2 cups fresh blueberries, divided
Directions
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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.
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2.
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
2 pieces: 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.
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