Cast Iron French Toast

Cast Iron French Toast

It took me a long time to come up with a French toast recipe I was happy with.  The inside of the bread would be too soggy or the outside too dark or it would just lack flavor. 

I finally mastered the perfect cooking technique while camping.  Using a cast iron skillet with a mixture of oil and butter cooks the French toast through while giving it a lovely crust.  Having a high ratio of eggs to cream with just a hint of vanilla in the coating gives it a great flavor.

This recipe has now become a camping staple for us because it’s so quick and easy and everyone enjoys it.

Whether you make this French toast camping or at home, don’t skip preheating the cast iron skillet or rush dipping the bread in the egg mixture. 

This recipe serves 4, but can easily be doubled if needed.

Cast Iron French Toast

Servings 4


  • 4 eggs
  • ¼ cup light cream
  • ½ teaspoon pure vanilla extract
  • 9 1-inch thick slices French bread
  • 1 tablespoon vegetable oil, divided
  • 1 tablespoon butter, divided
  • Maple syrup


  • Thoroughly whisk eggs, then add cream and vanilla.  Heat 1 teaspoon of the oil and 1 teaspoon of the butter in a 10 to 12-inch cast iron skillet over medium heat.
  • Slowly dip a French bread slice in the egg mixture, turning to coat thoroughly.  Place bread in preheated skillet and repeat with 2 more bread slices.  Cook until golden brown and cooked through, turning once, about 3 minutes per side.
  • Carefully wipe out skillet, add another teaspoon each of the oil and butter, and repeat the process with three more bread slices.
  • Repeat the steps with the remaining oil, butter, and bread.  Serve with maple syrup.

Want to stick to cooking with your Dutch oven while camping? Try Iron Flame’s Dutch Oven Sourdough French Toast. We put the bread and egg mixture in a zip top plastic bag in the cooler overnight and move it to the Dutch oven in the morning.