French Toast is quite simple, but you can save some time and space in the cooler by measuring out some of your ingredients prior to your departure. We measured out the milk we would need for our trip and placed it in a small plastic container. We also prefer to use 'carton eggs' as you don't have to worry about your eggs breaking or purchasing specialty egg containers.
Wisk the eggs, milk, and cinnamon in a shallow flat bottomed dish. We used the lid of our GSI Glacier Series Sauce Pan to perform this task.
Heat 1/2 of the vegetable oil in a cast iron or nonstick skillet over high heat. Quickly coat both sides of a bread slice and place in the skillet. The egg/milk coating cooks quickly, within 45 seconds to one minute, so you want to be careful not to burn it. Flip the slice and repeat cook the other side of the bread. Serve immediately, as the french toast can become soggy if left for too long.
We served our French Toast with maple syrup and sausage links.