Maple French Toast Recipe

You want a breakfast that makes your kitchen smell like a cozy café and your table feel like a five star brunch? This Maple French Toast is the move. It’s simple enough for a sleepy Saturday, but luxurious enough to convince your guests you know exactly what you’re doing.

We’re talking golden edges, custardy centers, and a glossy maple finish that sticks in the best way possible.

What Makes This Recipe So Good

The secret? A custard that doesn’t just coat the bread—it hugs it.

We use whole milk and cream for richness, eggs for structure, and real maple syrup for sweetness that isn’t loud or fake. Warm spices bring bakery-level aroma, while a touch of orange zest lifts everything without turning it into dessert-for-dessert.

And the bread matters. Thick-cut day-old brioche or challah drinks up the custard without falling apart.

A quick finish of sizzling butter and a drizzle of maple gives you that crispy-outside, custardy-inside magic. It’s balanced, craveable, and repeatable.

Shopping List – Ingredients

Thick-cut bread (8 slices) – Brioche or challah, slightly stale
Large eggs (4)
Whole milk (3/4 cup)
Heavy cream (1/2 cup)
Pure maple syrup (3 tablespoons) – plus extra for serving
Vanilla extract (1 1/2 teaspoons)
Ground cinnamon (1 teaspoon)
Freshly grated nutmeg (1/8 teaspoon) – optional but legit
Orange zest (1 teaspoon) – optional brightness
Salt (1/4 teaspoon)
Unsalted butter (2–3 tablespoons) – for the pan
Neutral oil (1 tablespoon) – helps prevent burning
Toppings: fresh berries, powdered sugar, toasted pecans, whipped cream

Cooking Instructions

Prepare the custard. In a wide shallow bowl, whisk eggs until smooth. Add milk, cream, maple syrup, vanilla, cinnamon, nutmeg, orange zest, and salt.Whisk until fully combined and slightly frothy.
Stage your bread. Use 1-inch-thick slices of day-old brioche or challah. If the bread is fresh, let slices sit out for 20–30 minutes or lightly toast to dry them.
Preheat the pan. Heat a large nonstick or cast-iron skillet over medium heat. Add 1 teaspoon oil and 1/2 tablespoon butter; let it melt and foam without browning.
Dip, don’t drown. Submerge each slice in the custard for 15–20 seconds per side.Let excess drip off. The bread should feel heavy but not soggy.
Cook to golden. Place slices in the hot pan. Cook 2–3 minutes per side until deep golden with crisp edges.Adjust heat to avoid scorching. Add more butter and oil as needed for each batch.
Finish with maple gloss. For extra shine, brush a tiny bit of maple syrup onto the hot toast in the last 30 seconds of cooking. It’ll caramelize lightly.
Serve hot. Plate immediately with a pat of butter, warm maple syrup, and your choice of berries, powdered sugar, or toasted nuts.
Batch option. Keep cooked slices warm on a sheet pan in a 250°F (120°C) oven while you finish the rest.

How to Store

Refrigerate: Cool completely, then store in an airtight container for up to 3 days.

Separate layers with parchment to prevent sticking.

Freeze: Freeze slices on a sheet pan until solid, then bag for up to 2 months. Reheat straight from frozen.

Reheat: Toaster oven or skillet over medium heat until warm and crisp. Avoid the microwave unless you like soggy sadness (IMO).

What’s Great About This

Balanced sweetness: Maple in the custard means flavor throughout, not just on top.
Texture perfection: Crisp edges + silky center = the dream.
Scalable: Brunch for two or a crowd, no stress.
Flexible: Works with different breads, milks, and toppings without losing the plot.
Restaurant-level aroma: Cinnamon, vanilla, and orange zest turn your kitchen into a breakfast commercial.

Avoid These Mistakes

Using thin sandwich bread. It tears, over-soaks, and cooks unevenly.Go thick.
Soaking too long.</-strong> More than 30 seconds per side is a fast pass to mush-town.
Pan too hot. Burnt outside, raw center. Medium heat is your friend.
Skipping salt. A pinch makes the maple and vanilla pop. Trust it.
Only butter in the pan. Butter alone burns fast.Mix with a little oil for better browning.
Cold toppings. Ice-cold syrup cools the toast. Warm your maple for best results, FYI.

Different Ways to Make This

Dairy-free: Use full-fat coconut milk or almond milk plus a tablespoon of coconut cream. Cook in coconut oil.
Protein boost: Whisk in 1–2 tablespoons vanilla protein powder to the custard.Add a splash more milk to thin if needed.
Stuffed version: Spread softened cream cheese mixed with maple and a pinch of cinnamon between two thin slices; dip and cook as usual.
Salted maple pecan: Top with toasted pecans and a sprinkle of flaky salt. Finish with a maple drizzle.
Citrus-berry twist: Keep the orange zest and add macerated strawberries or blueberries on top.
Overnight bake: Layer bread in a buttered dish, pour custard over, chill overnight, and bake at 350°F (175°C) for 30–35 minutes. Great for crowds.

FAQ

What’s the best bread for Maple French Toast?

Thick-cut brioche or challah is ideal because it’s sturdy yet tender.

Texas toast works in a pinch. Day-old bread is best since it absorbs custard without falling apart.

Can I use only milk instead of cream?

Yes, use all whole milk. It’ll be slightly less rich but still delicious.

If using lower-fat milk, add an extra egg yolk for body.

Is pancake syrup the same as maple syrup?

Nope. Pancake syrup is usually corn syrup plus flavoring. Pure maple syrup brings depth, subtle caramel notes, and zero weird aftertaste.

It’s worth it.

How do I prevent soggy French toast?

Use day-old thick bread, don’t oversoak, and cook on medium heat. Let excess custard drip off before the pan, and give slices room so they sear, not steam.

Can I make it gluten-free?

Absolutely. Use a sturdy gluten-free brioche-style loaf if possible.

The custard is naturally gluten-free, so the swap is seamless.

What spices can I swap in?

Cardamom is great with maple, and pumpkin pie spice works for a fall vibe. Just keep the total spice level around 1 to 1 1/2 teaspoons.

How do I keep it warm for a crowd?

Hold cooked slices on a wire rack set over a sheet pan in a 250°F oven. The rack keeps bottoms from steaming so they stay crisp.

My Take

This Maple French Toast hits that perfect brunch sweet spot: indulgent, not ridiculous; simple, not boring.