After a chilly night and a beautiful morning paddle on Waterbury Reservoir, we were ready for a warm, hearty breakfast. Fortunately, we’d done most of the preparation at home. We combined our precut brioche with homemade vanilla custard in a plastic zip storage bag and let the bread soak for about 15 minutes. After heating the skillet, we added the bread and custard mixture. With the skillet covered and the camp stove set to low, we let it cook for…
