Blueberry-Cinnamon Campfire Bread

Breakfast

A neighboring camper made a bread so tempting, I had to ask for the details. Here’s my version, best enjoyed with a steaming cup of coffee by the campfire.

Average Rating: 4

TOTAL TIME: Prep: 10 min. Cook: 30 min. + standing
YIELD: 8 servings.

Ingredients

1 loaf (1 pound) cinnamon-raisin bread
6 large eggs
1 cup 2% milk or half-and-half cream
2 tablespoons maple syrup
1 teaspoon vanilla extract
1/2 cup chopped pecans, toasted
2 cups fresh blueberries, divided

Instructions

1. Prepare campfire or grill for low heat. Arrange bread slices on a greased double thickness of heavy-duty foil (about 24x18 in.). Bring foil up the sides, leaving the top open. Whisk eggs, milk, syrup and vanilla. Pour over bread; sprinkle with nuts and 1 cup blueberries. Fold edges over top, crimping to seal.
2. Place on a grill grate over campfire or grill until eggs are cooked through, 30-40 minutes. Remove from heat; let stand 10 minutes. Sprinkle with remaining blueberries; serve with additional maple syrup if desired.

Nutrition Facts

2 slices: 266 calories, 10g fat (2g saturated fat), 142mg cholesterol, 185mg sodium, 36g carbohydrate (14g sugars, 5g fiber), 12g protein.
Diabetic Exchanges:
2 starch, 1 medium-fat meat, 1/2 fruit, 1/2 fat.