Vermont Maple Syrup French Toast with a Twist
This elevated take on classic French toast features thick brioche slices soaked in a spiced custard, pan-fried to golden perfection, and drizzled with a warm Vermont maple glaze. Ideal for a luxurious weekend brunch or a cozy morning treat.
Equipment
- Large mixing bowl
- Whisk
- Shallow dish or pie plate
- Large skillet or griddle
- Spatula
- Small saucepan
Ingredients
For the French Toast
- 8 slices brioche or challah bread thick, day-old preferred
- 1 cup Vermont maple syrup
- 4 large eggs
- 1 cup whole milk or half-and-half for extra richness
- 2 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- salt pinch
For the Maple Glaze
- 1/2 cup Vermont maple syrup
- 2 tbsp unsalted butter
- 1 tbsp brown sugar
For Garnish (Optional)
- fresh berries blueberries, strawberries, or raspberries
- powdered sugar
- fresh mint sprig
Instructions
- In a large mixing bowl, whisk together eggs, whole milk, vanilla extract, cinnamon, nutmeg, and a pinch of salt until smooth and combined.
- Place bread slices in a shallow dish and pour the mixture over them. Let soak for 2-3 minutes per side to absorb the custard.
- Heat a large skillet or griddle over medium heat and melt a bit of butter. Cook the soaked bread slices for 3–4 minutes per side until golden brown. Repeat in batches if needed.
- Meanwhile, make the maple glaze: In a small saucepan over medium heat, combine 1/2 cup maple syrup, butter, and brown sugar. Stir until butter melts and sugar dissolves. Let simmer slightly.
- Plate the French toast and drizzle generously with the warm maple glaze.
- Top with fresh berries, dust with powdered sugar, and garnish with a mint sprig if desired.
Notes
Use day-old bread for the best texture, and feel free to swap in non-dairy milk or use flavored syrups for fun variations.