Recipe: Maple French Toast

Cookbook

Maple French Toast

Yield: 3-4 servings

In this variation on the classic French toast, maple syrup is added to the batter to infuse the bread with sweetness. A member of the Citadelle Maple Syrup Producers' Cooperative of Quebec, Canada, created this recipe.

2 eggs
2/3 cup milk
1/3 cup pure maple syrup
2 tablespoons cream
1/4 teaspoon salt
Dash of nutmeg
8 slices of bread, crusts trimmed
Butter for greasing skillet
Warm pure maple syrup,
fruit preserves, or lemon juice
and confectioners' sugar for topping

1. Beat the eggs until light. Whisk in the milk, maple syrup, cream, salt, and nutmeg to taste.

2. Dip slices of bread in the egg mixture, one at a time, turning to coat both sides.

3. Heat a large skillet or griddle over medium heat, then butter it lightly. Cook the bread for 2 to 3 minutes per side, or until golden brown. Keep warm.

4. Repeat with remaining bread and batter. Serve with warm maple syrup.

Syrup Warmer

If you want your syrup to go farther on pancakes and waffles, and don't want your food to get cold, warm the syrup up first, so it thins out. Warm syrup won't rob heat from your pancakes the way cold syrup will. You can heat your syrup in a saucepan over low heat (don't let it come to a boil) and spoon it out; keep a small amount in a table dispenser and warm that in a pan of hot water; or heat 1/2 cup of syrup in the microwave on HIGH for 30 to 60 seconds.

I'm all in favor of those spring-loaded, glass dispensers you see in diners. Since the spring holds the top shut, there's no chance of accidentally spilling the valuable contents all over the table. This is especially useful if you have young kids. When our three were young, our breakfast table was a regular reach-a-rama. Stuff flew everywhere.

Also see Chocolate Orange French Toast

Maple Syrup Cookbook
Over 100 Recipes for Breakfast, Lunch & Dinner
By Ken Haedrich
Storey Books, 2001
Paperback, $10.95
ISBN: 1-58017-404-3
Recipe reprinted by permission.

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