SERVES 6 PREP TIME: 10 MINUTES COOK TIME: 45 MINUTES
- 6 large eggs
- ½ cup milk
- ½ cup heavy (whipping) cream
- 1 teaspoon vanilla extract
- 2 cups fresh blueberries, divided
- 1 loaf cinnamon bread, sliced
- Maple syrup, for serving
- Whipped cream for serving (optional)
Whisk together the eggs, milk, heavy cream, and vanilla in a container with a
leakproof lid, then refrigerate until ready to use.
Wash the blueberries and put them in a lidded container for transportation.
Lay two large sheets of heavy-duty tinfoil on top of each other. Spray with
nonstick cooking spray. Place the loaf of cinnamon bread in the middle and
fold up the edges to make a bowl around the loaf. This will keep the raw egg
mixture from escaping.
Spread the slices of bread apart and sprinkle 1 cup of blueberries over the
loaf, making sure they get in between each slice of bread. Press them there if
Pour the egg mixture over the loaf evenly, ensuring it goes in between each
of the bread slices.
Use another large piece of foil to completely cover the loaf and crimp the
edges of the top and bottom pieces of foil to seal.
Place the loaf on the campfire grate over hot coals. Grill until the egg is
cooked through, about 30 minutes. Make sure to keep it away from any
flames and rotate every 5 minutes to prevent burning.
Remove from heat and let cool in the foil for 10 minutes.
Serve slices topped with remaining blueberries, syrup, and whipped cream (if using).