Ingredients
- 8 slices day-old brioche or white bread
- 3 large eggs
- 180 ml milk
- 45 ml Quebec maple syrup, plus 60 ml to serve
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- Pinch of salt
- 20 g butter for frying
Method
- Whisk eggs, milk, 45 ml maple syrup, vanilla, cinnamon, and salt in a shallow dish.
- Dip each bread slice briefly on both sides without saturating it.
- Melt butter in a skillet over medium heat.
- Fry the slices for 2 to 3 minutes per side until golden and set.
- Serve immediately with the remaining maple syrup.
Conversion and rationale
Original sweetener (classic version): 25 g granulated sugar
Conversion used: Replace 25 g sugar in the custard with 45 ml maple syrup and reserve 60 ml for serving; reduce the milk by about 15 ml if using very soft bread, and no oven adjustment is needed.
Why Quebec maple syrup: Maple complements toasted bread, vanilla, and cinnamon with a rounded caramel note. The substitution keeps the dish simple while using a distinctly Quebec product.
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 →