Peachy Dutch Oven French Toast

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Executive Chef
Jun 3, 2004
Peachy Dutch Oven French Toast

Shopping List

1 dozen eggs
2 cups milk
1 loaf French or Italian bread
1 pound brown sugar
1/2-pound butter (2 sticks)
3 1-pound cans sliced peaches

Equipment List:

1 Dutch Oven
Aluminum Foil
Sharp Knife
Can Opener
Dutch Oven Lifter and/or oven mitts
Serving Spoon
Spoon to cook with
Charcoal and Charcoal Starter
Measuring Cup
Fork or whip
Line Dutch oven with aluminum foil and heat by covering with coals for 15 minutes. Meanwhile beat together in a bowl:

1 dozen eggs
2 cups milk
½ teaspoon vanilla
1 tablespoon cinnamon

Slice 1 loaf of French or Italian bread and let it soak in the egg mixture. Remove preheated oven from coals and melt 2 sticks butter in the bottom. Add: (be careful you don't break through the aluminum foil or you'll have a mess to clean up) 1-pound brown sugar and mix well with butter until caramelized. Drain 3 one-pound cans of peaches, put peaches, cover with the Dutch oven lid and return the oven to the coals.

Bake 45 minutes over medium coals. Cooking time will very depending on the temperature of the coals. Watch the edges so they don't burn and watch for the egg mixture to firm-up. For the first 10 minutes use coals on the bottom only. Then add coals to the oven top and continue baking until done.

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