International Dutch Oven Society Chapter – Richmond, VA

Monthly Archives: October 2018

12 eggs

2 cups of milk

½ teaspoon of vanilla

1 tablespoon ground cinnamon

1 loaf French or Italian bread, sliced

½ pound butter (2 sticks)

2 ½ cups of brown sugar, tightly packed

3 (16 oz) can peaches, drained and quartered

 

Preparation

  1. Preheat oven for 15 minutes using 21 coals on top and 11 briquettes under the oven.
  2. While oven is warming, beat eggs, milk, vanilla, and cinnamon in a medium-size bowl.
  3. Place bread slices into egg mixture to soak.
  4. Move oven away from the bottom coals and remove the lid.
  5. Melt butter in heated oven. Blend brown sugar into the melted butter.
  6. Once sugar-butter turns light brown, place drained peaches into the caramel.
  7. Spread egg soaked bread on top of peaches.
  8. Return lid to oven and place back over coals.
  9. Bake for 35-45 minutes, refreshing coals if required. Occasionally check bread mixture to ensure that the edges don’t burn.

Serves: 10-12   14” dutch oven for this dish.

 

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