Camping foods that go beyond s'mores

Campfire French Toast, made on the grill, Wednesday, April 14, 2021. Photo by Hillary Levin, [email protected]

3 tablespoons unsalted butter, melted

1 (12-ounce) can nonfat evaporated milk or 1½ cups whole milk

2 tablespoons pure maple syrup, plus more for serving

2 teaspoons pure vanilla extract

1 teaspoon ground cinnamon

8 slices multigrain bread

1 cup mixed berries, optional

1. Spray 8 (14-inch) pieces of heavy-duty foil with nonstick spray, or use nonstick foil, and brush the center of each piece with melted butter.

2. Whisk together the evaporated milk, eggs, maple syrup, vanilla and cinnamon in a small baking dish or large resealable bag. If you don’t have a whisk, use a fork.

3. Dip both sides of each piece of bread in the milk mixture until fully submerged. Arrange 2 pieces of bread next to each other, without overlapping, on 1 piece of buttered foil. Repeat with the remaining bread and 3 pieces of foil.

4. Make the foil packs: Put the remaining 4 pieces of foil, buttered-side down, directly on top of the bread so the foil touches the bread and the edges line up. Fold and crimp the edges tightly to make 4 rectangular packets.

5. Place the packs on a grate over a medium-hot fire and cook about 5 minutes on each side. Cooking time will depend on the heat of the fire and the distance of the packs above the embers, so check for doneness by carefully opening one of the packs (hot steam will escape). The French toast is done when it is browned on both sides and the center is custardy. Keep in the packets or transfer to plates. Top each serving with ¼ cup of the berries, if using, and more maple syrup.

Per serving: 321 calories; 13g fat; 7g saturated fat; 117mg cholesterol; 13g protein; 37g carbohydrate; 16g sugar; 5g fiber; 262mg sodium; 166mg calcium

Adapted from a recipe by the Food Network