Friday, January 1, 2016

Cinnamon French Toast for the Trail

Cinnamon French Toast


I'm a HUGE fan of french toast! Enjoying maple covered fluffy bread with a kiss of vanilla and cinnamon at home is always a treat. Enjoying it while in the backcountry is AMAZING! ♥

After some brainstorming, I finally figured out that everything that goes into making french toast at home can pretty much be duplicated in a dehydrated form while on the trail, except for the bread of course...


Dehydrated Ova Easy Egg Crystals

Milkman instant milk
Cinnamon - This is the kind I use, but I put a tsp or so in a straw, taped on both ends.

The yummy bread! You can use just about any bread, but a harder style french or italian bread will be easier to pack. 

These single serving Olive Oil packets are awesome for backpacking.
Oil always seemed like a hard thing to keep tidy in my pack. Amazon solved my problems!

100% maple syrup in a convenient little package. These are made as athletic fuel 
that you would use on a long run or cycling. Perfect for backpacking!

100% Vanilla Bean Powder
All of the dry ingredients were added to the bag prior to the trip. I added 6 Tablespoons of water, let it rehydrate for a few minutes, then added 2 slices of bread while manipulating the bag until the mixture coated the bread well. Then removed the bread and placed in the hot pan to cook. 





Trail French Toast Recipe
Yield: Enough to make 2 pieces 
Click here to print recipe

Ingredients:
At home:
2 Tablespoons Dehydrated Ova Easy Eggs
2 Tablespoons Dehydrated Milkman Instant Milk
1/2 tsp Cinnamon
1/2 tsp Vanilla Powder or bean paste

On the trail:
6 Tablespoons of water
Bread
Oil for your pan
Maple Syrup (the real kind, of course)

At home:
Place first 4 items in Ziploc bag large enough to add your bread to while out on the trail. I like the quart size for this.

On the trail:
Add water and mix in bag until well hydrated. Add bread into bag or pour over bread on a plate. Let soak until Bread is well coated.
Heat pan over camp stove with olive oil in pan. Once hot, place coated bread in pan. Let brown on one side and flip. When bread is browned on both sides and center of bread is no longer mushy, you can serve it in the pan, on a plate or however you are eating at camp. Pour a little syrup over it and ENJOY!!

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