Recipe: French Toast
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American Alpine Institute guide Andy Stephen swears by these decadent treats, especially on rest days when he has the time to relax over a leisurely breakfast. Serves 4-6
12 slices white bread (soaks up batter better than grainy wheat)
15oz. Egg Beaters (or 6 eggs, or equivalent dehydrated eggs)
8oz. cinnamon applesauce
1Tbsp oil or butter
1cup freeze-dried strawberries Maple syrup (try powderedfrom Packit Gourmet) or agave nectar
At home Place bread in a zip-top bag. Combine Egg Beaters and applesauce in a heavy-duty zip-top bag or small water bottle and freeze solid (this will thaw in time for your first breakfast; use dehydrated eggs for meals more than a day in, and pack the applesauce separately).
In camp Heat oil or butter on medium heat in a medium-size frying pan. Pour thawed Egg Beaters/applesauce mixture into a bowl. Dip one slice of bread in the egg mix and coat on both sides; place on skillet and cook a few minutes, until browned. Flip to cook the other side. (Rehydrate strawberries while French toast is cooking.) When both sides are browned, top with berries and syrup and serve.