1. In bowl, whisk together eggs, milk, sugar, vanilla and salt. Pour graham crumbs into separate shallow dish.

2. Stir together cream cheese and chocolate hazelnut spread until 
no lumps remain. Spread 1/4 cup/60 mL of cream cheese mixture onto 1 slice bread. Top with 1 slice bread.

3. Dip sandwich into egg mixture just long enough to soak bread on each side, then dredge in graham crumbs.

4. Place sandwich in greased pie iron and bake on hot coals, turning every 2 minutes, until bread is toasted and crispy and graham crumbs are browned, about 6 to 8 minutes. Repeat with remaining bread, filling, egg mixture and crumbs.

Campfire Pie-Iron Basics

› Work with the smouldering coals near the edge of a well-established fire. Once a pie iron heats up, it stays hot for a long time, so baking over the outer part of the fire gives you more control to prevent burning and sticking.

› Baking times will vary with each fire and pie iron. Watch the pie closely and rotate for even browning. After the first 4 minutes on the coals, pull the iron out and take a peek to assess doneness. It’s unlikely that any pie will take more than 8 to 10 minutes.

› A well-greased pie iron makes for happy campers, even if your irons are the fancy nonstick kind, since greasing makes it easier to pop the pies out and clean the iron. Grease all the way up the sides and the rims of the pie iron, where the bread slices (or dough pieces) are pinched together.

› Make sure that the bread slices are slightly larger than the iron, leaving an overhang so when the pie iron is pressed together tightly, the edges will seal in the filling.

› Allow for at least double the baking time when using a barbecue instead of an open campfire. Lower the lid when cooking (the long pie-iron handle will stick out) and check often for doneness.