Camping Recipe: S’mores French Toast Sandwiches

Camping Recipe: S’mores French Toast Sandwiches

Summer is the perfect time to embrace the great outdoors and plan a camping trip in Ontario. Known as the unofficial Canadian summer pastime, camping is not only a quick and easy local getaway, but it is also one that can be done sustainably and affordably. Pitching tents, cooking meals, and spending time with family and friends under the stars brings us closer to nature!

Shop locally for your gear and food—even take it a step further and rather than grocery shopping ahead of time, buy fresh food at your destination. Purchasing fresh, locally grown produce from farmers and distributors near your destination supports the community, is better for the environment, and is more likely to reduce food waste.

With fewer tools at your disposal than typically found in your kitchen, camping invites you to be more creative when you cook. It’s easy to fall into the routine of making the same simple recipes for your whole camping trip, so why not pull out your camping stove and elevate the traditional s’mores to a treat everyone will remember for years to come? You can even try this recipe at home in your own kitchen—it’s a great activity to involve the whole family.

S’MORES FRENCH TOAST SANDWICHES

Ingredients

• 1 French bread loaf

• ½ cup (125 ml) hazelnutchocolate spread

• 8 regular-sized marshmallows

• 4 graham crackers (1 sheet)

• 6 large eggs

• ½ cup (125 ml) half-and-half

• ½ teaspoon (5 ml) ground cinnamon

• 2 tablespoons (30 ml) vegetable oil, divided

• 1 cup (250 ml) pure maple syrup (optional)

Directions

1 Heat a grill to medium-high (about 375°F to 400°F/190°C to 200°C) or fit a grilling grate over the direct heat of glowing embers.

2 Cut the bread loaf diagonally into eight ½ to ¾ inch-thick (1- to 2 cm-thick) slices. Spread one side of each bread slice with 1 tablespoon (15 ml) hazelnut-chocolate spread.

3 Top four slices of bread with two marshmallows and one graham cracker. Cover with the remaining bread slices, hazelnut-chocolate spread side down.

4 In a shallow dish, whisk together the eggs, half-and-half and cinnamon.

5 In a large non-stick skillet, heat 1 tablespoon of the vegetable oil on the camping stove or grilling grate.

6 Dip each sandwich in the egg mixture, coating both sides.

7 Add two sandwiches to the hot oil in the skillet and cook until the bread is golden brown and cooked through, 2 to 3 minutes per side. Adjust the heat to prevent excessive browning, if necessary.

8 Repeat with the remaining 1 tablespoon of oil and two sandwiches. Serve with maple syrup, if desired.

—NC