maple french toast
When it comes to breakfasts I generally prefer savoury to sweet, unless french toast or waffles are on offer. Brioche works best as it’s light and buttery, but challah bread or even standard white loaf will suffice – just make sure whatever you use is a day-old. As for toppings, whipped cream with toasted almonds and berry compote is a lovely combination. But I like mine simple, with just a pat of butter and a drizzle of maple syrup.
Maple French Toast
4 thick slices of stale brioche
1/2 cup whole milk
1 tbsp maple syrup
generous pinch of salt
2 tbsp butter
Whisk together the milk, eggs, maple syrup and salt. Dip the bread slices into the mixture and allow to soak for a minute then place on a plate and allow to sit for a couple of minutes.
Melt half the butter in a large frying pan on a medium-low flame, then place two slices of the soaked bread onto pan. Cook for approximately 2 minutes on each side until golden brown. Remove and keep warm while you cook the other two slices with the remaining butter.
Serve immediately with your favourite toppings.