Homerun Toast
Created Date:
This fresh take combines two international classics for a simple breakfast the whole family will love!
- Australian Damper
- Ingredients:
- 3 ½ cups self-raising flour
- ½ cup powdered milk
- 1 teaspoon salt
- 1 ½ cups water
- French Toast
- 1 12-oz can of evaporated milk
- 2 tbsp dehydrated eggs whisked well with ¼ cup water
- 1 tsp vanilla extract (if desired)
- 1 tsp cinnamon powder (if desired)
- 1 cup Cracker Jacks, crushed
Combine dry damper ingredients (flour, salt, milk powder) in a bowl. Gradually add water, stirring as you go. Dust your hands with flour and knead the ingredients together. Once the dough comes together, knead lightly on a well-floured surface. If desired, add raisins or other dried fruit to the dough before kneading. Shape the mixture into a round loaf and allow to stand for 5-10 minutes.
Grease and dust the camp oven with flour, or place the dough on greased foil and place the dough inside the camp oven with the lid on. Cover the lid with coals and allow to cook for around 30 minutes on hot coals in an outdoor campfire or an indoor fireplace. Once the damper is cooked (it will sound hollow when you tap it) and cooled, slice the loaf.
Whisk the French toast liquid ingredients (condensed milk, dehydrated eggs, with vanilla extract and cinnamon to taste) until completely combined. Slice the damper and soak slices in the French toast liquid, and then coat both sides with crushed Cracker Jacks. Pan fry on both sides until cooked through.
You can cook damper in advance and use it in other recipes that call for bread.
Serve with fruit pickles (http://nchfp.uga.edu/how/fruit_pick.html) for extra flavor.
