Maple Butter French Toast Recipe

Whisk the custard

In a wide, shallow bowl or pie dish combine 4 large eggs, 1 cup whole milk, 1/2 cup heavy cream, 2 tablespoons pure maple syrup, 1 teaspoon vanilla extract, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon fine sea salt. Whisk until fully combined and slightly frothy.

Soak the bread

Arrange 8 thick slices of brioche or challah in a single layer (work in batches if needed). Press each slice into the custard, allowing it to soak for 20–30 seconds per side — you want the bread to be saturated but not falling apart. Transfer soaked slices to a wire rack while you heat the pan; if bread is very fresh and soft, reduce soak time to 15–20 seconds per side.

Make maple butter

While bread soaks, make the maple butter: in a small bowl beat together 4 tablespoons softened unsalted butter and 2 tablespoons of the reserved maple syrup (from the 3/4 cup) until light and fluffy, about 1–2 minutes with a hand mixer or vigorous whisking. Stir in 1/8 teaspoon fine sea salt. Reserve at room temperature in a small dish for serving.

Warm maple syrup

Place the remaining maple syrup (approximately 1/2 cup) in a small saucepan and warm gently over low heat until just warm and fluid, about 2–3 minutes. Do not boil. Keep warm on the lowest heat or in a heatproof container in a warm water bath.

Heat a large skillet or griddle over medium heat until hot (test by sprinkling a few drops of water; they should dance and evaporate). Add 1 tablespoon unsalted butter and swirl to coat. Reduce heat to medium-low (so the interior cooks without burning the exterior).

Add soaked bread slices to the skillet in a single layer without overcrowding. Cook 3–4 minutes on the first side, until deep golden brown and set. Flip and cook an additional 2–3 minutes until golden and cooked through. Adjust heat as needed so they brown slowly and evenly. Add more butter (1 tablespoon) between batches.

Transfer cooked slices to a warm oven set to 200°F (95°C) or to a wire rack; keep loosely covered with foil to stay warm while you finish remaining slices.

Place 1–2 slices of French toast on each plate. Top each portion with a generous dollop (about 1 tablespoon) of the maple butter so it melts over the hot toast.

Drizzle warm maple syrup (to taste) over the toast. Garnish with fresh berries and a light dusting of confectioners' sugar if using. Serve immediately.