For French toast, whisk eggs, milk, a spoonful of maple syrup, vanilla and cinnamon in a shallow dish. Soak thick slices of bread for 10 to 20 seconds per side, then cook them in butter over medium heat until golden, 2 to 3 minutes a side. Serve with more maple syrup.
This makes 8 slices, enough for four people, in about 30 minutes. Bread that's a day or two old works well, because it soaks up the custard without falling apart.
What you need
- 4 large eggs
- 1 cup whole milk
- 1 tablespoon pure maple syrup, plus more for serving
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- Pinch of salt
- 8 slices sturdy bread, about 3/4 inch thick, such as brioche, challah or a day-old loaf
- 2 to 3 tablespoons butter, for the pan, plus more for serving
How to make it
- Heat the oven to 200°F and put a baking sheet inside. It will keep the finished slices warm.
- In a wide, shallow dish, whisk the eggs, maple syrup, vanilla, cinnamon and salt. Whisk in the milk until no streaks of egg remain.
- Heat a large skillet or griddle over medium heat. Add about 2 teaspoons of butter and let it melt.
- Dip a slice of bread in the custard for 10 to 20 seconds per side, until it's soaked through but not falling apart. Let the extra drip off, then lay it in the pan. Add as many slices as will fit without crowding.
- Cook until the bottom is deep golden brown, 2 to 3 minutes. Flip and cook the other side for 2 to 3 minutes more, until it's golden and the middle no longer feels soggy when you press it.
- Move the cooked slices to the baking sheet in the oven. Keep them in a single layer so they don't go soft. If the butter has turned dark, wipe out the pan with a paper towel held in tongs. Add about 2 teaspoons more butter to the pan and repeat with the rest of the bread.
- Serve warm with butter and more maple syrup.
Which syrup to use
For pouring, use Amber. It's warm and smooth with caramel notes, and it's the one that goes on everything. French toast very much counts. If you like a deeper, more robust maple taste, Dark works too, and the bundle gets you one of each.
For the tablespoon in the custard, use whichever tin is open. Both hold the same one ingredient: pure Vermont maple syrup, never blended. Coming over from pancake syrup? Our guide to switching to real maple syrup covers what to expect.
Tips
- Use slightly dry bread. If your loaf is fresh, leave the slices out on a rack for a few hours, or overnight, so they firm up.
- Match the soak to the bread. Soft brioche and challah need only a quick dip. Denser, drier bread can soak a little longer.
- Keep the heat at medium. Too hot, and the outside burns before the middle cooks through.
- Give the slices space. A crowded pan cooks unevenly. Two or three slices at a time is plenty for most skillets.
- Warm the syrup. Once a tin is open, it belongs in the fridge, so the syrup comes out cold. Warm it in a small pan over low heat for a minute or two before serving.
Make it your own
Top your stack with berries or sliced banana. Add a spoonful of maple whipped cream, or swap plain butter for whipped maple butter. For a little warmth, add a pinch of nutmeg to the custard.
