*Can be made in a cast iron skillet or tin foil for the barbecue or campfire!
1 loaf sliced cinnamon bread
6 large eggs
1/2 c. milk
1/2 c. heavy cream
2 Tbsp. Maple Balsamic, plus extra for drizzling (or Cinnamon Pear or any flavoured Balsamic you love)
1 tsp. vanilla
2 c. berries (fresh or frozen), divided
1 c. powdered sugar
1-2 Tbsp. heavy cream
powdered sugar or maple syrup for serving
Bring oven to 350F (or bring barbecue or campfire up to temperature). Select bread loaf pan or casserole dish slightly bigger than cinnamon bread - or select cookware that can go on the barbecue, or tin foil. If using tin foil, use 2 sheets of heavy duty foil on top of each other and fold edges up to make a "pan".
Spray cookware or foil with olive oil (or rub it on). Place the loaf in the center and slightly separate the pieces of bread so egg mixture can drip in.
In a bowl, lightly beat the eggs. Then beat in the milk, cream, Maple Balsamic and vanilla. Pour the mixture over the bread making sure to pour in between the slices so bread is completely moistened.
Sprinkle one cup of the berries over the bread and press them between the slices. Cover the top of the bread with foil and crimp the edges to seal.
Place the bread into oven, barbecue or on to campfire grill surface. Bake about 30 minutes, until the eggs are cooked through. Adjust cooking location on campfire grill to avoid hot spots as necessary - or if using only tin foil and it is crimped so that the mixture won't run out, feel free to rotate the foil-covered bread regularly to ensure even cooking.
Remove from the heat and allow to stand (sealed in the foil) for about 10 minutes.
Combine the powdered sugar with the heavy cream in a ziploc bag to make a glaze (add more cream if needed). Cut off the corner of the bag and drizzle the glaze over the top of the bread. Serve with the remaining berries, powdered sugar and a drizzle of Balsamic.
Note: Make sure to have a knife to cut the pieces. The egg will stick the bottom of the slices together.