Ingredients
- 8 slices day-old brioche or country bread
- 45 ml maple syrup
- 3 large eggs
- 180 ml whole milk
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- Pinch of salt
- 30 g butter, for frying
- Maple syrup and berries, for serving
Method
- Whisk eggs, milk, maple syrup, vanilla, cinnamon, and salt in a shallow dish.
- Soak the bread briefly on both sides without making it collapse.
- Fry in butter over medium heat for 2 to 3 minutes per side until golden.
- Serve hot with maple syrup and berries.
Conversion and rationale
Original sweetener (classic version): 30 g white sugar
Conversion used: Replace 30 g sugar with 45 ml maple syrup and reduce the milk by 15 ml. No oven adjustment is needed because the bread is fried in a skillet.
Why Quebec maple syrup: Maple belongs naturally in this French household preparation, adding depth to the egg custard and caramelizing gently in the pan. It turns stale bread into a distinctly Quebec-friendly brunch without altering the method.
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 →