1 loaf of bread of choice
6 medium eggs
Dash of thickened cream
¼ cup sliced almonds
1 500g container of fresh washed strawberries
Syrup of choice
Wrap the loaf of bread in baking paper, then in foil loosely so the bread slices fall slightly open.
Optional, sprinkle a handful of diced strawberries and sliced almonds over the loaf, taking care to sprinkle some between slices.
Wrap the foil and parchment paper tighter around the loaf of bread and place in a loaf tin. Pour egg mixture evenly over the entire loaf of bread before wrapping tightly with a top piece of foil to ensure no leaks.
Place over the campfire or grill on low to medium heat for approximately 35-40 minutes, moving around occasionally to cook evenly. If the bread still looks soggy, cook slightly longer.
Remove from heat and let sit for 10 mins before serving with sugar, syrup and sliced strawberries.