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Step 1: FRENCH TOAST

480g Fresh Bread (Any Kind)

6 Large Eggs

360ml Milk

120ml Maple Syrup

1tsp Vanilla Extract

1/2tsp Cinnamon

1/4tsp Nutmeg

1/4tsp Salt

Cut the bread into bite-size pieces. Place the bread on a baking tray and bake at 180 degrees C / 356 degrees F for 15 - 20 minutes. Whisk the eggs, milk, maple syrup, cinnamon, nutmeg and salt together. Place the toasted bread in a baking dish and cover with the egg mixture and leave to soak for 30 minutes.

Step 2: MAPLE & PECAN TOPPING

60g Unsalted Butter

100g Light Brown Sugar

120ml Maple Syrup

50g Golden Syrup

100g Pecans

Melt all the ingredients together on a low heat. Once the mixture has melted, bring to a boil before adding the pecans.

Step 3: BAKE

Cover the egg soaked bread with the maple and pecan topping and cover with foil. Bake the french toast for 30 minutes at 180 degrees C / 356 degrees F. After 30 minutes, remove the foil and bake for another 10 minutes. Leave to cool for 5 minutes before serving. Top the french toast with icing sugar and / or maple syrup.

Step 4: ENJOY

<p>THAT is a thing of beauty!!! YUM!</p>
<p>Can anyone confirm my somewhat clumsy conversion to US weights and measures?</p><p>For the Toast:</p><p>480g Fresh Bread (Any Kind) (=17<br>ounces; picture shows 5 slices)</p><p>6 Large Eggs</p><p>360ml Milk (~12 ounces, 1 1/2 c.)</p><p>120ml Maple Syrup (4 ounces, 1/2 c.)</p><p>1tsp Vanilla Extract</p><p>1/2tsp Cinnamon</p><p>1/4tsp Nutmeg</p><p>1/4tsp Salt</p><p>For the Topping:</p><p>60g Unsalted Butter (1/4 cup, or 1/2<br>stick in the US)</p><p>100g Light Brown Sugar (&gt;1/2 c. but<br>less that 2/3 c.)</p><p>120ml Maple Syrup (4 ounces, 1/2 c.)</p><p>50g Golden Syrup (maybe substitute 2<br>ounces dark corn syrup by weight)</p><p>100g Pecans (&lt; 4 ounces by weight)</p><p>My thanks in advance. This is perfect for a lazy weekend morning...</p>
<p>Hi, everything is correct! I used around 10 slices of bread even though the picture only shows 5 but 17 ounces is an accurrate conversion. Hope you enjoy :)</p>
<p>Thank you! I don't suppose it would be perfect for a *Wednesday* morning... (I wish I had time.)</p>
<p>&amp; yes you can substitute the golden syrup with corn syrup :)</p>
<p>Looks nifty. Love takes time. Go ahead and say 'whole wheat!'</p>
<p>Thanks, hope you give it a try :)</p>
<p>This is a great fall dish! My husband would love it :)</p>
<p>Thanks, hope you enjoy :)</p>

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