Campfire Buttermilk French Toast for Father's Day

Surprise dad this Father’s Day with a delicious campfire breakfast cook up. With both a sweet and savoury option, this dish will excite the whole family. Sit back and enjoy the warmth of the fire while enjoying a quick and easy brunch. No time to do a campfire? This dish is just as delicious when cooked on the stove or BBQ! 

Ingredients:
Buttermilk French Toast:
Unsalted butter, for frying 1 1/2 cups buttermilk
4 free range eggs
Pinch of salt
Slices of thick sourdough

Savoury Topping:
2 tbsp unsalted butter
2 cups mushrooms, roughly chopped 120g spinach
Juice of one lemon
2 tbsp chives, finely chopped
1/4 cup parmesan, shaved
Salt and pepper
Avocado, to serve

Sweet Topping:
2 tbsp unsalted butter
4 bananas, cut in half lengthways 1 cup walnuts
Maple syrup, to serve
Greek yoghurt, to serve

Method:
Buttermilk French Toast:
1. Light the campfire then let the fire burn down to a medium heat.
2. Place a small cast iron pan on a stable set up over the fire - this can be some well balanced logs, a metal grill, or
straight on to the coals. You can test the temperature by adding a small amount of butter to the pan. You want the butter to be hot and sizzling, but not burning. Adjust position as needed, this will vary depending on your campfire and your pan.
3. Whisk buttermilk, eggs and salt in a large bowl until smooth. Dip in each piece of bread, coating well on both sides.
4. Working in batches, add butter to the pan. Once melted and sizzling, add 2 slices of soaked bread to the pan. Fry
for 2-3 minutes on each side or until golden. Remove from the pan and repeat with remaining bread until all of your
egg mixture has been used.
5. Divide French toast between plates and add toppings of your choice. Enjoy warm!
Savoury Topping:
1. Add a cast iron frypan to the campfire. Melt butter then add mushrooms. Sauté for 10 minutes or until mushrooms
are cooked to your liking. Add spinach, lemon juice, salt and pepper, mixing until spinach has wilted. To serve, add
mushroom and spinach mix to French toast with a sprinkle of chives and parmesan and a wedge of avocado.
Sweet Topping:
1. Add a cast iron frypan to the campfire. Melt butter then add bananas. Fry on each side for 2-3 minutes or until golden. Repeat with remaining bananas. Once bananas are removed, add walnuts and fry until crispy. To serve, add bananas and walnuts to French toast with a dollop of greek yoghurt and a drizzle of maple syrup.

Notes:

To make this brunch on the stovetop or BBQ, simply swap out the campfire heat for a medium-high heat/ flame on your chosen equipment. To speed things up, the toppings can be made in advance and simply heated over the fire. Fire cooking is all about trial and error, enjoy the process and play around with different heats to get your perfect dish!

For more delicious creations by Maddy, visit her socials.