French Toast with Pure Maple Syrup - Dessert

French Toast, a sweet breakfast dish, is consumed across the world. Various recipes of bread soaked in a milk and egg mixture were created in medieval times and introduced later in America by the European settlers. Pain perdu, meaning “lost bread” in French, is leftover stale bread, saved by soaking it in a milk-and-egg mixture and frying it until slightly golden. French Toast is traditionally made with bread, eggs and milk and sometimes flavored with spices. In our recipe, we use Brioche, a richly flavored and slightly sweet French bread. The Vanilla Bean‘s Seeds add a lovely aroma and flavor. The heavy cream and the egg yolks create a rich-flavored and creamy mixture. We serve our French Toast with pure Maple Syrup produced in Vermont. We select two types of maple syrup: Grade A (Gold Color and Delicate Taste) and Grade A (Dark Color and Robust Flavor). Our recipe utilizes fewer ingredients with full-bodied flavors, creating a naturally delicious French Toast.

Brioche – 2 slices (3/4 inches thick)
Heavy Cream – 1 cup (236 ml)
Organic Vanilla Bean – 1
Egg Yolks – 2
Pure Maple Syrup – to drizzle
Unsalted Butter – 20 grams
Extra Virgin Olive Oil – 2 tablespoons

Step 1

Cut brioche into ¾ inch-thick slices. Leave the bread slices uncovered overnight to dry out. The stale bread will soak up more of the cream-and-egg yolk mixture.

Step 2

Split the vanilla bean lengthwise and scrape out the vanilla seeds. In a shallow large bowl, whisk the egg yolks, heavy cream and vanilla seeds. Soak the brioche slices in the cream-egg yolk mixture for 30 minutes, occasionally flipping the slices to coat both sides.

Step 3

Heat the olive oil and melt the butter in a non-stick frying pan over a medium heat. Remove the bread from the mixture, let the excess liquid drip off and place in the hot frying pan. Fry the brioche slices 2 minutes on each side, retaining their moist texture and achieving a slightly golden color.