Jam-Filled Camp French Toast
Two slices of bread, jam in the middle, fried in butter until the edges crisp.
- calories
- 620
- weight
- 6 oz
- cal / oz
- 103
- protein
- 14 g
- serves
- 2, scales
- prep
- 5 min
- cook
- 10 min
- total time
- 15 min
- water
- 90 ml cold
- cost
- $
Calorie and protein figures are my own estimates, good enough for planning a food bag and not meant as precise nutrition data.
- Breakfast
- Campfire coals
- Canister stove
- Liquid fuel
- Car camping
- Basecamp
- Canoe / raft
- Vegetarian
- Nut free
- One pot
- Grab and go
- Shelf stable
- Basic
Ingredients
| Sandwich bread | 4 slices | day-old holds the batter better than fresh |
|---|---|---|
| Powdered whole egg | 3 tbsp | equals about 2 eggs |
| Powdered whole milk | 2 tbsp | |
| Water | 90 ml | |
| Jam | 4 tbsp | single-serve packets, or a squeeze tube |
| Butter | 2 tbsp | ghee if it is hot out |
| Sugar | 2 tsp | for finishing |
| Salt | a pinch |
Method
- Spread jam thick on two slices and cap each with a second slice. Press the edges down so the jam stays inside.
- In a wide bowl or the pot lid, whisk the egg powder, milk powder, salt, and 90 ml of cold water until there are no dry lumps. Let it sit two minutes to hydrate.
- Melt the butter in a skillet over medium coals or a low flame. You want it foaming, not browning.
- Dip each sandwich in the batter, both sides, a few seconds per side. Do not soak it or the middle goes to mush.
- Fry three to four minutes a side until the crust is set and evenly browned. Move it off direct heat if the butter starts smoking.
- Dust with sugar and eat right away.
The source used fresh eggs, milk, and a fridge. On a camp table that is three cold items to babysit, so this version runs on powdered egg and powdered milk rehydrated with 90 ml of water. The batter behaves the same: enough protein to set into a crust, enough sugar in the milk to brown.
The jam goes inside before the dip, not on top after. Sealed between two slices it heats through and stays put, and the batter-coated crust keeps it from running out the sides. Bread that is a day or two old is the right bread here. Fresh soft bread absorbs too fast and falls apart in the pan.
Packing
Egg powder, milk powder, sugar, and salt premixed in one bag. Bread rides on top of the pack or it arrives as crumbs. Butter in a screw-top tub.
Variations
- Cinnamon in the sugar, or a shake into the batter.
- Swap jam for a squeeze packet of honey or apple butter.
- No jam at all makes it plain French toast, which fries faster and takes syrup.
https://camprecipes.com/classic-recipes/black-birds