Ingredients
- 8 slices day-old brioche or white bread
- 3 large eggs
- 180 ml milk
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 60 ml Quebec maple syrup
- 30 g butter for frying
Method
- Whisk eggs, milk, vanilla, cinnamon, salt, and maple syrup in a shallow dish.
- Dip each bread slice briefly on both sides so it absorbs the custard without collapsing.
- Fry in butter over medium heat for 2 to 3 minutes per side until golden.
- Serve immediately with fruit and a small pour of maple syrup.
Conversion and rationale
Original sweetener (classic version): 2 tbsp granulated sugar
Conversion used: Use 60 ml maple syrup in the custard instead of sugar; reduce the milk by 1 tbsp to keep the bread from becoming soggy.
Why Quebec maple syrup: Maple caramelizes gently in the pan and provides a natural bridge between the egg custard, cinnamon, and toasted bread.
General rule: 1 cup (250 ml) sugar ≈ 3/4 cup (180 ml) maple syrup; reduce liquids by 45–60 ml per cup of syrup and lower oven by 15 °C. Substitution calculator →