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Blueberry-Cinnamon Campfire Bread

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. —Joan Hallford, North Richland Hills, Texas
  • Total Time
    Prep: 10 min. Cook: 30 min. + standing
  • Makes
    8 servings


  • 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


  • 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.
  • 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.
Oven Directions: Preheat oven to 350°. Place foil packet on a 15x10x1-in. baking pan. Bake 25-30 minutes or until heated through? Let stand 10 minutes before serving. Sprinkle with remaining blueberries; serve with syrup.
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.


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Average Rating:
  • Roger
    Jul 5, 2019

    I followed the recipe, and cooked it on a gas grill over low hear. It turned out to be a soggy mess, but the bottom still managed to get stuck to the foil, and the foil was liberally greased. We through it away.

  • rwippel
    Nov 16, 2016

    I've made these oh hot campfire coals and in the oven. It was a hit both times. I especially love the cooked and fresh blueberries. It's definitely a keeper!

  • bonito15
    Sep 17, 2016

    Made this for breakfast this a.m. and it is a keeper - easy and delicious

  • delowenstein
    Jun 21, 2016

    This recipe is a keeper. However, I used a greased 13x9x2" baking dish and used the egg mixture and bread slices in the prepared dish. I'd used 1-1/2 cups 2% milk with the eggs, syrup and vanilla and since I didn't have regular blueberries, I used a can of blueberry pie filling (21-oz.) for the dish. I'd topped the bread with half the filling, sprinkled the toasted nuts over the filling, then spread with remaining filling before I baked it at 350o F. for 45 minutes. I sampled a serving and it was REALLY a tasty dish! delowenstein