Sunday, November 1, 2009

Dutch Oven Apple French Toast Dessert

So, last time, when I posted that I wanted to try out your dutch oven recipes, I got one from Reid Rust.  I've been a bit slow trying it out, but I did it tonight, and it was great!  Here's what Reid sent me:


I really enjoy your blog.  Thanks much!

Here’s a recipe for you. 

I kind of invented this one by combining cobbler and French toast recipes.  I call this one Apple French Toast Casserole.  It makes a great sweet breakfast or dessert.

2 large cans (or 3 regular) apple pie filling.
1 stick butter  (Squeeze Parkay makes this real easy while camping.)
1 cup brown sugar
2 granny smith apples diced.
1 loaf thickly sliced French bread.  Sourdough works well, too.
1 pint whipping cream
8 eggs
2 tbl spoons vanilla extract
1 tsp cinnamon

The night before….
Lay out French bread to dry.  This helps with absorbing the custard the next day.
Combine beaten eggs, whipping cream, vanilla, and cinnamon and let rest in refrigerator overnight so the custard mixture can age and set up. 


Lay out slices French bread in a baking pan and pour egg custard mixture over the bread.  Turn the bread slices to insure they are completely coated.  If you give it time, the bread will absorb all of the egg custard.  This is what you want.

In the dutch oven place ½ stick butter  diced across the bottom.  No need to melt, just spread it out.
Empty the cans of apply pie filling into the bottom of the dutch oven. 
Sprinkle ½ cup of the brown sugar over the apple pie filling.
Now begin layering the well soaked bread.  Between each layer spread a little of the diced apples, a sprinkling of brown sugar and a little diced butter.  Finish up the last layer with the remaining diced apple, butter, and brown sugar.  If there is any custard mixture left, you can pour it over the top for extra goodness.

Baked with 12 coals on the bottom and 12 coals on the top for 45 minutes.  After 45 minutes check to insure the egg custard (French toast) has set.   If additional cooking time is needed, reduce the number of coal on the lid to keep the top from burning.

Serve as is or with maple syrup or ice cream.
Reid Rust


Now, I did it pretty much just as Reid explained it, here.  I often like to tweak up recipes, and make them "my own".  This dutch oven recipe didn't need much tweaking.  I didn't let the bread or the egg mixture sit overnight, though.  I set it all up in the morning and cooked it at about 5:00 PM.  It still turned out great. 

By the way, even though it was a tasty dessert, I'm definintely NOT filing this one in the "Healthy Recipes" category!  Lots of sugar, here...  Lots of calories.  Still, it was yummmmy...

Thanks, Reid!

Mark has discovered a love of Dutch Oven Cooking. Mark also has other sites and blogs, including and his MoBoy blog.

Mark's Other Blog Posts: 7 Years of LDS Pop Culture, A Home Business Twitter Primer, Some Old LDS Music Songs

1 comment:

  1. Hmm - Am I brave enough to serve this at tailgaiting next week??
    My mouth is watering. That looks delish!



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