Triple Maple French Toast

I am a huge French Toast fan....especially topped with maple.  I was curious about the origin of French Toast and discovered that it dates back to Ancient Roman times.  It is not french, as the name suggests, but the french do have a version called; 'pain perdu' which means 'lost bread'.  The recipe was created to use every bit of food that could be found to feed families.  Old, stale bread could be revived when moistened and heated.  I love the fugal nature of French Toast.  I fed this recipe to my son and three of his university Rugby team-mates this past weekend.  They loved it!


Here is my standby recipe:


1 egg

1 tsp vanilla extract

1/2 tsp nutmeg

1/4 cup milk

4 thick, hand-sliced pieces of bread (you can also use stale bread as it soaks up the liquid better)


Maple syrup, maple cube, maple flakes


Beat egg, vanilla, nutmeg in shallow dish.  Stir in milk.

Dip bread in egg mixture, turning to coat both sides evenly. You can let this sit for a while in the fridge to allow the liquid to soak into the bread.

Cook bread slices on lightly buttered frying pan on medium heat until browned on both sides.

Add maple syrup, maple flakes and shave on maple cube.  The Triple Maple effect!


Dori Ross