In our fast-paced, technology-driven world, there's something truly magical about gathering around a fire with friends and family to cook and share a meal. The crackling flames, the scent of burning wood, and the primal connection to nature make cooking over an open fire an unforgettable experience. With this Blueberry-Cinnamon Wood Fired Bread, we'll explore the joys of cooking around a fire with loved ones and making unexpected, wood-fired meals that will leave your taste buds tingling and your heart full.
Cooking over an open fire taps into our most primal instincts. It's a ritual that has been passed down through generations, connecting us to our ancestors and the roots of humanity. There's a sense of wonder that comes with building a fire, tending to it, and watching it grow. The flames dance and sway, captivating our attention and creating an atmosphere of warmth and togetherness.
The beauty of cooking around a fire lies in the togetherness it fosters. It's a communal activity that brings people closer, as they huddle around the fire, sharing stories, laughter, and anticipation for the meal to come. Whether you're in your own backyard, a campsite, or a rustic cabin in the woods, the experience is a testament to the power of human connection.
Get ready to create unforgettable memories with your loved ones as you cook up a delicious outdoor treat! There's nothing quite like the warmth of the fire and the joy of sharing a meal with friends and family. So, gather 'round and let's dive into this mouthwatering recipe that will make your outdoor cooking experience truly delightful.
- 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.
RECIPE COURTESY OF TASTE OF HOME