Posts Tagged With: peaches

Blueberry French Toast Casserole

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This French toast casserole is loaded with French toast flavor with none of the mess or bread flipping. It all goes together in a Dutch oven and, when it’s done, you can all sit down together and eat.

This recipe can be prepped up to 24 hours in advance so you could prep it at home right before you leave and then assemble it the next morning for a quick and easy breakfast in camp. It also makes a great breakfast at home that you can assemble the night before, and is a great way to do French toast if you’re feeding a crowd. If you dry the bread by baking it in the oven (instructions are at the bottom of the post) then the bread cubes will act like little sponges and really soak up the egg mixture and make a firmer casserole.

We’ve made this with fresh and frozen blueberries and with frozen peaches and we like each of those versions. The one pictured above was made with blueberries. Very yummy! We want to try apples next.

 

Equipment

12-inch Dutch oven or 3-quart rectangular baking dish, mixing bowl, whisk, measuring cups and spoons

 

Ingredients

12 slices white bread, cut into 1/2-inch cubes (about 8 cups), dried*

1 8 ounce packages cream cheese, cut into 3/4-inch cubes

1 ½ cups fresh or frozen blueberries, peaches or apple chunks

12 eggs

2 cups milk

1/2 cup maple syrup or maple-flavor syrup

1 teaspoon cinnamon

2 teaspoons vanilla

 

Prep

In a mixer at home or in a medium mixing bowl in camp, whip or whisk cream cheese until smooth. Add eggs, milk, syrup, cinnamon, and vanilla. The cream cheese will be lumpy and that’s okay.

Place half of the bread cubes over the bottom of a well-buttered 3-quart rectangular baking dish or foil-lined Dutch oven. Sprinkle fruit over bread cubes. Arrange remaining bread cubes over fruit.

Carefully pour egg mixture over the bread mixture. This can be covered and chilled up to 24 hours; however, I would not recommend chilling it in the Dutch oven. I would assemble it in a bowl for transport to camp and then, in the morning, just dump it into the foil-lined Dutch oven and bake. When we made this last weekend, we did everything in camp, assembled, and then let it sit while we prepped the coals and that was plenty of time for the bread to soak up the egg mixture.

Prep 25 coals.

Bake in a 350°F oven, using 17 coals on the lid and 8 coals underneath, for 50 minutes or until a knife inserted near the center comes out clean, and topping is puffed and golden brown. Refresh coals as needed. Let stand for 10 minutes before serving. Serve warm with maple syrup or flavored syrup to compliment your fruit.

Serves 8

 

*To dry bread slices, arrange bread in a single layer on a wire rack; cover loosely and let stand overnight. Or cut bread into 1/2-inch cubes; spread in a large baking pan. Bake, uncovered, in a 300°F oven for 10 to 15 minutes or until dry, stirring twice; cool.

 

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Categories: Breakfasts, Dutch Oven, Recipes | Tags: , , , , , , , , , , , , , , , | 2 Comments

Perfect Peach Cobbler

perfect_peach_cobblerSunday was National Peach Cobbler Day so I made this one. It’s a great recipe. The peaches on the bottom are spiced with just a little cinnamon and the biscuit topping is light and fluffy. The peach filling and the topping integrate nicely. It tastes very much like pie. We decided serving it with ice cream is best, but it is also good all by itself.

The recipe calls for canned peaches, but I imagine frozen or fresh would also work. If you go fresh or frozen, you may want to substitute some kind of fruit juice in place of the ¼ cup reserved syrup or juice from the canned peaches.

This recipe fits perfectly in a 10-inch Dutch oven or you could double it and bake it in a 14-inch Dutch oven, if you’re feeding a larger crowd. If you do double it, remember to adjust your coals for the 14-inch. If you are making this at home, you would use a 9×9 baking dish.

Equipment

10-inch Dutch oven

2 mixing bowls

Mixing/serving spoon

Fork

Measuring cups and spoons

Ingredients for the Fruit Filling

¼ cup brown sugar
1 ½ tablespoons corn starch
½ teaspoons ground cinnamon
1 teaspoon lemon juice
1 can (28 oz.) peach slices in syrup or juice
¼ cup of reserved syrup or juice from canned peaches

Ingredients for the Topping

¼ cup butter
¼ cup granulated sugar
1 egg, slightly beaten
1 teaspoon vanilla extract
1 ¼ cup all-purpose flour
1 tablespoon baking powder
½ cup milk

Prep Work

Line your Dutch oven with foil (if you want) and start 21+ coals.

For the filling, strain the peaches, reserving ¼ cup of syrup or juice. In a large bowl, combine brown sugar, corn starch, cinnamon, and lemon juice. Add the peaches and the ¼ cup of reserved juice or syrup, and toss to coat the fruit. Transfer the peach mixture to the Dutch oven.

For the topping, in a medium size bowl, cream the butter and granulating sugar (using a fork) until well combined. Add the vanilla and the lightly beaten egg. Add the flour and the baking powder alternately with the milk. Batter will be thick. Using the fork or a spoon, drop the batter over the peaches in the baking dish.

Bake in a 350°F oven, using 14 coals on the top and 7 coals underneath, for 30-35 minutes or until peaches are bubbling and topping is golden brown. Serve warm or cooled, plain or with a dollop of whipped cream or a scoop of ice cream. Serves 6.

Categories: Desserts, Dutch Oven, Fan Favorites, Recipes | Tags: , , , , , , , , , , , , | 8 Comments

Summer Fruit Cobbler

summer_fruit_cobblerThe other day, Lisa, one of my Girl Scout leader buddies, asked if I had any good cobbler recipes for the Dutch oven. Lisa is taking her girls camping in a few weeks and wants to make a cobbler but hasn’t had much success. She was looking for a recipe that was “tried and true,” she said.

Right about the same time, we had a couple of nice, sunny days. I was thinking about spring and summer and so I had to make this one. After all, I couldn’t hand the recipe off to Lisa without making it one more time! Right?!

But, as luck would have it, as I was getting ready to make it yesterday afternoon, the rain clouds moved in and the rain began. Undaunted and under cover on my front porch, I forged ahead and I’m so glad I did.

This is a yummy cobbler. The combination of fruit makes each bite a little different and the little bit of cornmeal in the topping brings a nice flavor and texture to the party. My daughter liked it so much she licked her plate! (She told me I had to write that and that I had to use an exclamation point.)

I had frozen peaches, strawberries, and blueberries in the freezer so that is what I used, but you could use any combination of berries to go with the peaches. Just think summer!

Equipment

12-inch Dutch oven

1 medium mixing bowl (for mixing the topping)

1 large mixing bowl (for mixing the fruit)

Pastry cutter

Measuring cups and spoons

Mixing/serving spoon

Knife

Cutting board

Ingredients for the Fruit Filling

2-2½ pounds fresh or frozen peaches, cored and sliced

2 cups fresh or frozen strawberries, cored

2 cups fresh or frozen blueberries

1 cup sugar (use a little less if your fruit is really sweet)

¼ cup cornstarch

pinch of salt

Ingredients for the Topping

1½ cups all-purpose flour

½ cup stone ground corn meal (coarse or fine)

2-4 tablespoons sugar (adjust it according the sweetness of your berries)

1 tablespoon baking powder

½ teaspoon salt

½ cup (8 tablespoons) cold butter, cut into small pieces

1½ cups cold milk OR ¼ cup dry milk powder mixed with 1½ cups cold water

Prep Work

This could be done in your home kitchen before you go or in your camp kitchen.

For the filling, mix cornstarch, sugar and salt together. Set aside until ready to assemble cobbler or seal in a bag for transport to camp. If you’re using fresh fruit, you could also prep your fruit.

For the topping, whisk all of the dry ingredients together. Add the cold butter and cut into the dry ingredients using a pastry cutter or your hands. The mixture will look like cornmeal with larger, pea-sized pieces of butter remaining. If making in advance, transfer to a large resealable plastic bag or cover bowl with plastic wrap. Chill until ready to make the batter.

Assembly

In camp, you may want to line your Dutch oven with aluminum foil because this recipe is really sticky. Start 25+ coals.

In a large bowl, mix all of the fruit with the cornstarch, sugar and salt mixture. Set this aside to allow the dry ingredients to dissolve. Give it a stir once in a while.

In a separate bowl or using the bag with your topping mixture, combine the milk and the topping mixture.

Pour the fruit filling into the Dutch oven. Carefully pour your topping mixture over the fruit getting a nice, even coverage. You want the batter to sit on top of the fruit.

Bake at 350°F, using 17 coals on the lid and 8 underneath, for 30-40 minutes or until the juices are bubbling and the top is golden brown.

Serve warm with whipped cream or ice cream. Serves 8-10.

Categories: Desserts, Dutch Oven, Recipes | Tags: , , , , , , , , , , , , | 4 Comments

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