French Toast on a Camp Stove

Name: French Toast on a Camp Stove
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: 3 pcs egg; 2 tbsp sugar; 1 dl milk; 1 tsp ground cinnamon; 8 slices bread; 2 tbsp butter

40 min

2 portions

breakfast easy for kids

Plan this

Perfect way to use up day-old bread on a camping trip — mix the egg batter at home, soak the slices, pack them up, and fry them on the camp stove when you get there.

Instructions

1
Whisk together the eggs, sugar, milk, and cinnamon, then pour the mixture into a dish with sides.
2
Dip the bread slices into the egg mixture and let them soak through completely.
3
Lift the soaked slices out and layer them in a lunchbox with baking paper or plastic wrap between each slice. Pack the box for your trip — and don't forget a small container of butter.
4
When you're ready to eat, light the camp stove. Melt a little butter in the pan and fry the slices over medium heat, turning once, until both sides are nicely golden brown. You can also fry them in a pan over a campfire.

Per average serving

181

Calories

kcal

10.7

Protein

2.1

Carbs

14.6

Fat

Fiber

2.1g

Sugar

105mg

Sodium

Family Portions

2portions

Adults

Children

No children added

Per average serving

181

Calories

kcal

10.7

Protein

2.1

Carbs

14.6

Fat

Fiber

2.1g

Sugar

105mg

Sodium

Tips from the kitchen

Day-old bread works better than fresh here. Fresh bread falls apart when it soaks up the egg mixture, and you end up with mush in the lunchbox. A slightly stale slice holds its shape.
Let each slice soak long enough that the egg mixture reaches the middle. Lift a corner and check, it should feel heavy and saturated, not just wet on the surface. Undersoaked slices fry up dry in the center.
Put baking paper between the slices in the lunchbox, not plastic wrap if you can avoid it. Plastic sticks and tears the bread when you try to separate them at the campsite.
On a camp stove, medium heat is lower than you think. Give the butter a moment to stop foaming before you add the bread, and don't rush the flip. Two to three minutes per side on a steady flame gets you golden without burning.

Ways to vary it

A pinch of cardamom alongside the cinnamon works well if you have it. It changes the flavor without making it complicated.
If you want something more filling, pack a small jar of peanut butter to spread on top at the campsite. It melts a little from the heat of the toast and goes well with the egg-and-cinnamon flavor.
Swap the white sugar for brown sugar in the egg mixture. It gives the finished slices a slightly deeper, more caramel-like crust when fried.

Storage & leftovers

The soaked, unfried slices keep in the lunchbox in a cooler for up to 24 hours, which is the whole point of this recipe. Once fried, leftovers can be stored in the fridge for a day and reheated in a dry pan over low heat. They go rubbery in the microwave, so skip that if you can.

What to serve with it

Maple syrup in a small bottle travels well and is the obvious choice. Fresh berries or sliced banana alongside make it feel more like a proper breakfast.

By Untrained ChefPublished 9 July 2026