Cinnamon French Toast Bake

This should be easy to prepare for a hot breakfast on a campout, although your cooks might have to get up a little early to get the charcoal started.

Ingredients

• 1/4 Cup butter (half stick)
• 2 cans refrigerated cinnamon rolls
• 6 eggs
• 1/2 Cup heavy cream (or milk)
• 2 teaspoons ground cinnamon
• 2 teaspoons vanilla
• 1 Cup chopped pecans
• 1 Cup maple syrup

Heat dutch oven to 375 degrees with one ring of charcoal on the bottom and 1 1/2 to 2 rings on the top.  (Read up on the Dinwiddie Ring Method if you need to.)  Set the lid aside.  Melt the butter.  Cut cinnamon rolls into 8 pieces each and toss them in on the butter.

Beat the eggs in a bowl or pot.  Mix in cream, cinnamon and vanilla.  Pour over cinnamon rolls.  Sprinkle pecans over the top.  Drizzle on the maple syrup.

Cover the dutch oven.  Bake at 375 for 20-28 minutes.  Scoop to serve.  Slather on some icing or more maple syrup if desired.  (And it usually is desired.)

Cleanup is dutch oven, knife and cutting board, mixing pot and spoon, and personals.