Camping mornings are made effortlessly delicious with this Campfire Cinnamon Blueberry Bread Recipe. Imagine a warm, sweet, and fruity baked French toast experience right from your campfire – it’s simpler than you think!

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Campfire Cinnamon Blueberry Bread: Your Go-To Easy Camping Breakfast

There’s something truly magical about waking up amidst nature, the crisp morning air filling your lungs, and the promise of a warm, hearty breakfast cooking over a crackling fire. But let’s be honest, elaborate breakfasts aren’t always practical when you’re roughing it. That’s where this incredible Campfire Cinnamon Blueberry Bread recipe comes in! It’s the perfect blend of simplicity, indulgence, and outdoor charm, transforming your camping mornings into a delicious family tradition.

Blueberries and breakfast are a match made in culinary heaven – from fluffy blueberry waffles to simple fruit and yogurt parfaits. So, why should camping deprive us of this delightful combination? This Campfire Cinnamon Blueberry Bread recipe takes that beloved pairing and elevates it into a truly unforgettable camping breakfast that the whole family will undoubtedly rave about. Its ease of preparation and the irresistible aroma it creates over the campfire make it an instant favorite.

Think of this recipe as a glorious, baked French toast casserole, but with the added smoky goodness that only a campfire can impart. It’s incredibly straightforward, allowing you to enjoy more of your morning outdoors and less time fussing over complicated cooking. The best part? You can prep most of the ingredients before you even leave home, making assembly at the campsite a breeze. It’s a guaranteed crowd-pleaser, and trust me, the kids will be asking for it every single time you go camping!

Key Ingredients for Your Campfire Masterpiece

Creating this delicious campfire treat requires just a handful of simple ingredients. Here’s a breakdown of what you’ll need and why each component is essential for that perfect flavor and texture:

• Cinnamon Bread: This is the foundation of our “French toast” inspired dish. I typically use a thick-sliced cinnamon swirl bread from my local grocery store bakery because it’s convenient and flavorful. However, feel free to experiment with cinnamon raisin bread for an extra layer of sweetness and texture, or even a sturdy, homemade loaf if you’re feeling ambitious. The key is to choose a bread that can hold up to the egg mixture without becoming too soggy.
• Eggs: Large eggs are my standard for recipes. They form the rich, custardy base that transforms the bread into a tender, baked delight, much like a traditional French toast.
• Milk: I use 2% milk as it’s what I always have on hand, offering a good balance of creaminess without being too heavy. Any milk variety, from whole milk to skim, will work, though whole milk will provide a slightly richer texture.
• Cream: Heavy whipping cream adds an essential richness and decadent mouthfeel to the custard. For a slightly lighter option, or if you prefer a different blend, a half and half mixture can be used in place of both the milk and cream for convenience.
• Maple Syrup: Real maple syrup is highly recommended here. Its deep, complex sweetness is unparalleled and truly elevates the flavor of the entire dish. Avoid artificial syrups if possible, as they won’t deliver the same depth.
• Vanilla Extract: Pure vanilla extract is a classic flavor enhancer for any sweet breakfast dish. For an adventurous twist, consider swapping it for another extract – almond extract would be absolutely delicious and complement the blueberries beautifully!
• Blueberries: Fresh blueberries are ideal for this recipe. Their vibrant color and burst of juicy flavor hold up wonderfully during campfire cooking. If fresh aren’t available, frozen blueberries can work in a pinch, but allow them to thaw slightly and drain any excess liquid to prevent the bread from becoming watery.
• Powdered Sugar: This fine sugar is crucial for making the delightful drizzle glaze that tops our finished bread. It mixes smoothly with a touch of cream to create a sweet, elegant finish. If you prefer to keep things extra simple or are mindful of sugar intake, you can certainly leave the glaze off – the bread is delicious on its own!

Crafting Your Delicious Campfire Cinnamon Blueberry Bread

Making this incredible breakfast over a campfire is surprisingly simple, especially with a bit of foresight. Here’s a step-by-step guide to ensure your outdoor cooking adventure is a success:

Preparation is Key (Pre-Camping & Campsite Prep)

Before you even leave for your trip, consider making the egg custard mixture at home. Whisk together the eggs, milk, cream, maple syrup, and vanilla in a container with a tight-fitting lid. This can be stored in your cooler, ready to go. When you arrive at the campsite:

1. Fire Management: Start your campfire and let it burn down until you have a good bed of hot, glowing coals. You want consistent heat, not roaring flames, to prevent burning and ensure even cooking.
2. Foil Setup: Lay out two large sheets of heavy-duty aluminum foil on top of each other. This double layer provides extra protection against the heat and prevents tearing. Spray the inside of the top foil sheet generously with nonstick cooking spray. This prevents the bread from sticking and makes for easier serving.
3. Bread Placement: Carefully place your entire loaf of cinnamon bread (pre-sliced is easiest) in the center of the prepared foil. Bring the foil edges up around the bread, creating a loose bowl shape.
4. Separate and Soak: Gently pull the slices of bread apart a bit, creating small gaps between them. This is a crucial step! Evenly pour your pre-made egg mixture over the top, making sure it seeps down into all the crevices and between each slice. You want every piece of bread to be thoroughly soaked.
5. Blueberry Distribution: Sprinkle about 1 cup of fresh blueberries over the bread. Gently press some of these blueberries down between the slices, ensuring they are distributed throughout the loaf and not just on top.
6. Seal It Up: Place another layer of heavy-duty foil over the top of the bread. Crimp the edges of all the foil layers together tightly to create a sealed packet. This foil packet acts like a miniature oven, trapping the steam and heat to cook the bread perfectly.

Cooking Over the Coals

The cooking time for campfire recipes can vary significantly based on the heat of your coals and the type of grill you’re using. Patience and observation are your best tools here:

1. Grill Placement: Carefully place your foil-wrapped bread packet onto a campfire grill grate positioned directly over the hot coals.
2. Monitor and Rotate: Let the bread cook for approximately 30 minutes. However, the exact timing will depend on the intensity of your coals. Since campfire heat is rarely uniform, it’s vital to rotate the foil packet every 7-10 minutes to ensure even cooking and prevent hot spots from scorching one side.
3. Check for Doneness: The bread is cooked when the egg mixture has fully set and is no longer liquid. You can carefully open a corner of the foil to check without losing too much heat. The bread should be golden brown and the blueberries softened.

Serving Your Campfire Creation

Once cooked, this delicious bread is ready to be enjoyed!

1. Resting Period: Once you remove the bread from the heat, allow it to sit, still wrapped in its foil, for about 10 minutes. This resting period allows the custard to fully set and the bread to absorb any remaining moisture, resulting in a more tender and cohesive dish.
2. Prepare the Glaze: While the bread rests, combine the powdered sugar with 1-2 tablespoons of heavy cream in a ziplock bag. Start with one tablespoon of cream and add more, a teaspoon at a time, until you achieve a smooth, pourable glaze consistency.
3. Drizzle and Serve: Snip a tiny corner off the ziplock bag and drizzle the sweet glaze generously over the warm Campfire Cinnamon Blueberry Bread. Serve it as is, or enhance the experience with extra fresh blueberries, a generous pour of pure maple syrup, or a light dusting of powdered sugar.

Expert Tips for Campfire Cinnamon Blueberry Bread Success

Making this recipe perfect for your outdoor adventure is all about a few key techniques:

• Ensure Maximum Soakage: The single most important tip I can offer is to really take your time separating the bread slices slightly and ensuring that the egg mixture thoroughly saturates every crevice. Don’t just pour it over the top; try to guide it between the slices. Similarly, gently tuck some of those blueberries down into the gaps. While some of the egg mixture will naturally pool at the bottom, a good initial soak makes a huge difference in the final texture.
• Don’t Forget Your Knife! After cooking, the bottom of the bread slices will likely stick together due to the cooked egg mixture. A sharp knife is essential for neatly slicing through the loaf again, especially at the base. We once forgot ours and ended up pulling it apart by hand, which works, but a clean cut is much nicer!
• Coals, Not Flames: Always ensure your campfire has burned down to a bed of glowing coals before placing your bread packet on the grill. Large flames will burn the foil and the bread quickly on the outside without cooking the inside thoroughly. Coals provide a more consistent, radiating heat.
• Invest in a Good Grill: A sturdy campfire grill grate, similar to this one, is indispensable for safe and effective campfire cooking. It keeps your food elevated from direct flames and offers a stable surface.
• Double Up on Foil: Always use two layers of heavy-duty aluminum foil. This prevents tearing, which could lead to your delicious bread falling into the coals, and also helps insulate the bread, promoting more even cooking.
• Make It Ahead: For ultimate convenience, you can assemble the entire foil packet (without cooking) the night before your camping trip. Keep it chilled in your cooler, then simply place it over the coals in the morning.
• Customize Your Toppings: While the powdered sugar glaze is fantastic, don’t limit yourself! Consider a dollop of whipped cream, a scoop of vanilla ice cream (if your cooler permits!), a sprinkle of chopped nuts, or even other fresh berries.
• Beyond Breakfast: This bread isn’t just for breakfast! It makes an incredible dessert around the campfire, especially if served with ice cream or a warm berry compote.

Elevate Your Camping Cuisine with More Outdoor Recipes

Camping food doesn’t have to be bland or boring. Once you master this delightful cinnamon blueberry bread, expand your campfire culinary repertoire with these other fantastic recipes:

• Camping Breakfast Burritos: A customizable, hearty option for any morning.
• Dutch Oven Frito Pie: A comforting and fun dinner cooked right in your Dutch oven.
• Pound Cake and Berry Campfire Skillet Dessert: An incredibly simple yet impressive dessert.
• Hot Ham and Cheese Campfire Sandwiches: A quick and satisfying lunch or dinner option.

Campfire Cinnamon Blueberry Bread Recipe

★★★★★

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Author:
Deborah Harroun

Prep Time:

20
minutes

Cook Time:

30
minutes

Total Time:

50
minutes

Servings:

6
servings

Course:
Breakfast

Cuisine:
American

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Breakfast while camping doesn’t have to be complicated – this Campfire Cinnamon Blueberry Bread Recipe is proof of that! Reminiscent of a baked French toast, your mornings in the woods will be delicious!

Ingredients

• 1 loaf 1 lb sliced cinnamon bread
• 6 large eggs
• 1/2 cup milk
• 1/2 cup heavy cream
• 2 tablespoons pure maple syrup
• 1 teaspoon vanilla extract
• 2 cups fresh blueberries divided
• 1 cup powdered sugar
• 1-2 tablespoons heavy cream
• powdered sugar or maple syrup for serving

Instructions

• Prepare a campfire and let it burn down to coals.
• Lay 2 large sheets of heavy duty foil on top of each other. Spray with nonstick cooking spray. Place the loaf of cinnamon bread in the center of the foil, and fold the edges up around the bread, forming a sort of bowl. Spread the pieces of bread apart.
• In a bowl, lightly beat the eggs. Beat in the milk, cream, maple syrup and vanilla. Pour the mixture over the top of the bread, making sure the mixture goes in-between each of the pieces. Sprinkle one cup of the blueberries over the bread and press most of them between the slices. Use another sheet of foil to cover the top of the bread, and crimp the edges to seal.
• Place the bread on a grate over the hot coals. Grill until the egg is cooked through, about 30 minutes, rotating the bread to avoid hot spots.
• Remove from the heat and allow to stand (still in the foil) for 10 minutes.
• Combine the powdered sugar with the 1 tablespoon of the cream in a ziplock bag. Add more cream as needed to make a glaze. Cut the corner off the corner of the bag and drizzle the glaze over the top of the bread.
• Serve sprinkled with the remaining blueberries and powdered sugar or maple syrup.

Recipe Notes:

Make sure you bring a knife along, as the bottoms of the pieces will stick together because of the egg mixture.

Adapted from TASTE OF HOME SUMMER 2016

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.

Nutrition Information

Serving:
1/6 of recipe

,

Calories:
507kcal (25%)

,

Carbohydrates:
75g (25%)

,

Protein:
13g (26%)

,

Fat:
18g (28%)

,

Saturated Fat:
7g (44%)

,

Polyunsaturated Fat:
8g

,

Trans Fat:
0g

,

Cholesterol:
214mg (71%)

,

Sodium:
380mg (17%)

,

Fiber:
4g (17%)

,

Sugar:
39g (43%)

Keywords:
Blueberry bread, campfire recipe, camping recipe