Keyword backpacking, car camping, no dehydrator, no shellfish, no tree nuts, vegetarian
Large, lidded bowl
8 oz Nalgene travel bottle (for oil storage)
backcountry non-stick fry pan
12croissantslarge, from Costco
1½cupslight brown sugar
½cuppowdered whole eggsavailable from Amazon, Walmart
½cupcanola oilor other neutrally-flavored oil
Place the cinnamon and vanilla extract in a snack-sized zipperlock bag. It'll make a mess but it won't go bad because the cinnamon will function as a preservative.
Place the sugar in a suitable zipper lock bag.
Place the powdered eggs in a suitable zipper lock bag.
In a gallon-sized zipper lock bag, place as many croissants as will fit, then sit on the bag to flatten the croissants. Add more croissants and sit on the bag again until the bag can hold no more croissants. Add the bag of sugar and the bag of cinnamon/vanilla to the bag of croissants and, while sitting on the whole thing, zip the bag shut.
In the field
Boil 1 cup of water and add the sugar, stirring until the sugar is fully dissolved. Set aside.
In a bowl, combine the egg powder, cinnamon/vanilla mixture, and ¾ cup of water. Mix, taking care to break up any large clumps of egg powder.
Over medium heat, heat a fry pan with a teaspoon or two of oil to coat the cooking surface.
Dredge a croissant in the egg mixture and fry until toasted. Place in lidded plastic bowl to keep warm. Repeat with remaining croissants.
Serve toasted croissants with the sugar-syrup.
Squashing and stacking the croissants in a bag partially vacuum-sealed makes them much less prone to damage in a backpack.