The French Toast I Invented in the Middle of Nowhere

How a quiet afternoon at a rustic campground led to the most indulgent breakfast I’ve ever made

All photos by author | No reuse without permission

I was sitting on a sun-warmed log, slowly eating a peanut butter and jelly sandwich and swatting the occasional mosquito. It was just past noon, the sun high overhead, and a soft breeze carried the scent of hot dogs sizzling over a crackling campfire.

From the next campsite came the sound of laughter — friends talking, children squealing and giggling as they played in the river.

It was the kind of moment that invites you to relax, unwind … and I was dreaming about cooking.

Our church-reserved U.S. Forest Service campground is a great place to relax and unwind | All photos by author

Allow me to explain the surroundings. Once a year for the past fifteen years, our church has reserved a U.S. Forest Service campground near a river just east of the Cascade Mountains. When we first began this tradition, most of us were tenters. But as the years have passed — and our backs reminded us that we are no longer twenty — the majority now arrive in trailers, RVs, or fifth‑wheels.

Mornings begin with the first early risers making coffee and wandering from campsite to campsite, offering a steaming cup and a warm “good morning.” Afternoons are for swimming, hiking, fishing, or doing a whole lot of nuthin’ together. Evenings gather us around a communal campfire where memories are shared, and stories are told and retold (and with each retelling, they become more spectacular). The week ends with a Saturday afternoon scavenger hunt, an evening potluck, and a Sunday morning worship service by the river.

If you know anything about Forest Service campgrounds, you’ll understand that we were not exactly living in luxury. No glamping. No electricity. No showers. Pit toilets. And “running water” only if you could move fast enough while carrying a full bucket. We ate well, but not exactly gourmet.

So in between making PB&Js for lunch and grilling hot dogs or turkey burgers for dinner, my mind wandered to food — amazing, decadent, imaginative food.

The rustic setting inspires creative recipes, and I ask the young readers “Do you know what this is?”

Naturally, my daydreams began where every good day should: breakfast.

I’ve never cared much for pancakes or waffles. Both tend to get rather boring after a few bites. But French toast? That’s a different story — crisp on the outside, soft and eggy, almost custard‑like on the inside.

So what could I do to make it even better?

I’d seen recipes for stuffed French toast, most of them involving cream cheese or mascarpone. Lovely, but predictable. In the words of Emeril, I wanted to kick it up a notch.

What about brie?

Is there anything more deliciously self‑indulgent than melty, oozy, gooey brie?

And just like that, my PB&J didn’t stand a chance.

Ingredients

• 1 baguette
• 3 ounces brie, chilled for easier slicing
• 3/4 cup milk
• 1 egg, large
• Pinch of salt
• 1 tablespoon butter, divided
• Fruit topping, see suggestions below

Instructions

1. Slice the bread on the diagonal (this gives you larger slices of bread), making the slices about 3/4-inch thick. Discard the ends or save them for another use.
2. Slice the chilled brie into thin slices. Cover one-half of the baguette slices with the brie and then top with the remaining slices (you just made a brie sandwich).
3. In a shallow bowl, beat together the milk, egg, and salt with a wire whisk until well blended. Dip the baguette “sandwiches” into the milk/egg mixture, turning to coat both cut sides.
4. Heat a large sauté pan over medium heat. Add 1 teaspoon of the butter; as it melts, tilt the pan to coat the bottom. Add as many of the baguette slices as will fit in the pan without crowding. Cook until golden brown on one side (about 2 minutes). Turn over and cook the other side until brown. Remove from the pan and keep warm. Repeat with the remaining butter and baguette slices.

Fruit Topping Ideas

There are so many ways to dress this up depending on the season.

• Late spring: sliced strawberries sprinkled with a bit of sugar until they release their juices.
• Summer: fresh raspberries or blackberries treated the same way.
• Fall: apples or pears simmered with sugar and a generous amount of cinnamon until soft and syrupy — my personal favorite with brie.

My Apple Topping

Ingredients

• 1 large Granny Smith apple, peeled, cored, and finely diced
• 1 tablespoon unsalted butter
• 1/4 cup dark brown sugar
• 1 teaspoon ground cinnamon
• Pinch sea salt or lemon salt

Instructions

1. Place butter in a large saute pan over medium heat. When melted, add the apples. Cook and stir for two minutes or until the apples begin to soften.
2. Add brown sugar, cinnamon, and salt. Cook one minute more or until the sugar is melted and the apples are coated in sugar-cinnamon sauce.
3. Serve warm.

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