Maple Caramelized French Toast
By Emma
Certified Culinary Professional
•
Recipe tested & approved
French toast soaked in an egg-maple custard, pan-caramelized with butter and maple syrup, baked briefly to fluff. Served with oven-roasted blueberry compote sweetened with pure maple syrup. No nuts, vegetarian. Uses brioche, can swap milk with almond or oat milk, and blueberries fresh or frozen work fine. Combines sticky caramel notes with fruity tartness. Ideal for brunch or lazy weekend start.
Prep:
30 min
Cook:
45 min
Total:
Servings:
4 servings
#breakfast
#brunch
#vegetarian
#north american
#brioche
#maple syrup
#blueberry
#custard
#caramelized
Sticky caramel edges from maple syrup sizzling in butter. Toast puffs with tender crumb inside—egg custard soaking through brioche thick slices, no sogginess. Oven-roasted blueberries bubbling, syrup thick and glossy. Sweet but bright tart bite under buttery caramelized crust. Tried several times—skip cold milk soak method, go straight custard dip brief soak. Slower caramelization in pan, don’t rush or risk bitter burnt sugar. The smell alone signals brunch is coming. It’s finicky but worth chasing that perfect sizzle and crust. Used to waste edges; now removed crusts, leads to even cooking. Makes for elegant plates but still cozy. Vanilla yogurt cooling richness contrasts hot fruity compote and buttery caramel. Takes some effort but results pay off.
Ingredients
Blueberry Compote
- 310 g (2 slightly heaping cups) blueberries fresh or frozen
- 65 ml (1/4 plus 1 tsp) pure maple syrup
French Toast
- 3 large eggs
- 260 ml (1 cup plus 2 tbsp) milk or plant-based alternative
- 130 ml (1/2 cup plus 1 tbsp) pure maple syrup
- 5 ml (1 tsp) vanilla extract
- 1 brioche loaf 420 g–460 g (about 1 lb), crusts removed, cut into 4 thick slices
- 60 g (1/4 cup plus 1 tbsp) unsalted butter
- Vanilla yogurt or crème fraîche for serving, optional
About the ingredients
Blueberries fresh or frozen swap easily; frozen add little water; avoid thawing fully to keep shape. Pure maple essential for deep caramel flavor; syrup grade B works well. Can replace 1 egg with 3 tbsp aquafaba for vegan variation, increase soak time. Brioche best choice for soft texture; if unavailable try challah or thick sliced sourdough but crispiness changes. Butter provides flavor and browning; use unsalted to control salt. Vanilla extract—not essence—true flavor base. For lightened dairy, almond or oat milk fine but alters custard richness and soak speed. Yogurt for serving adds acidity; swap with sour cream or mascarpone. Keep all syrup measurements flexible; maple syrups vary in sweetness. If leftovers needed, compote can be refrigerated tightly sealed for 2 weeks, toast best eaten same day or next with reheating. Avoid over-soaked bread—breaks apart, makes plating messy. Compote baking time depends on oven; watch bubbling syrup as sign to pull.
Method
Blueberry Compote
- Preheat oven to 185 °C (365 °F), rack in middle position.
- Scatter blueberries in a 24 x 14 cm (9.5 x 5.5 in) baking dish. Pour in maple syrup; stir lightly just to coat but don't crush berries.
- Bake 22–27 minutes until juice thickened, bubbling with glossy syrup. Best to watch - juice should be syrupy but not dry or burnt at edges. Let cool slightly before use or store chilled up to 14 days, airtight.
French Toast
- Line baking sheet with silicone mat or parchment paper to catch drips and hold toast while cooking.
- Whisk eggs in large bowl with milk, 65 ml maple syrup, and vanilla until smooth. Important: even custard texture traps in moisture, no strings of egg white.
- Submerge each brioche slice in custard; let soak about 20 seconds per side. Brioche is delicate, don't oversoak or it'll break apart. Place soaked slices on baking sheet, room on surface to avoid sticking.
- Heat heavy nonstick skillet over medium heat. Add 20 g butter (about 1 1/2 tbsp). When melted and starting to foam, drop 2 slices in, cooking about 3–4 minutes per side. Look for golden brown, crisp edges, audible sizzle, fragrant maple aroma. Transfer to baking sheet.
- Repeat with remaining butter and toast slices; use additional butter if pan starts to dry. Keep skillet on low heat after last batch.
- Melt remaining 20 g butter with 35 ml (2 tbsp plus 1 tsp) maple syrup in skillet over low to medium-low heat. Swirl pan until butter foams and syrup bubbles. Add 2 toast slices; use spatula to coat both sides with syrup-butter, flipping once carefully, about 45 secs per side. You want syrup to caramelize but not burn. Return to baking sheet.
- Repeat last step with other slices.
- Bake all slices 6–9 minutes until puffed slightly, syrup caramelized to shinier glaze, edges firm but still tender inside. Ovens vary; check as it finishes.
- Serve warm immediately. Spoon generous dollops of blueberry compote atop. Add dollop vanilla yogurt or crème fraîche if desired. Drizzle with reserved syrup from compote dish for extra shine and tang.
Notes & Tips
- Brioche crust removal creates uniform texture and stops tough edges. Can use challah or thick Texas toast if brioche unavailable.
- Milk swap: almond, soy, oat milks work but texture changes toast softness; adjust soak time slightly.
- Over-soaking bread causes breakage in pan.
- Compote can be done ahead, intensifies flavor as it chills, but rewarm gently before serving.
- Don’t crowd skillet; caramelization needs space and moderate heat. Watch constantly – maple sugars burn fast.
- If compote syrup reduces too far, stir in small water splash to loosen.
- Keep low heat for caramelizing final step to avoid bitter burnt flavor.
- Store leftovers wrapped, reheat in low oven or toaster for best texture.
Cooking tips
Arrange rack mid-oven before turning on for even heat. Blueberry compote needs ‘syrupy bubbles’, thick juice clinging to edges but not dried out—watch 22-27 minutes but check early to prevent scorching. Custard mix whisked thoroughly to avoid egg clumps—sloppy mix gives texture flaws. Soak brioche quickly—20 seconds max per side; if bread dips apart, too long. Cook toast slices in small batches; pan crowding cools skillet, no caramel, uneven browning. Butter combined with maple syrup to baste toast adds crisp caramel coating—you’ll hear distinct sizzle when correct temperature hits. Use low-medium heat; too hot will burn syrup. Flip carefully to avoid tearing toast soaked with custard. Post-pan bake puffs toast slightly and sets caramel. Timing varies; check gently for firm yet tender texture. Serve toast immediately after oven, cold maple crust is sticky and dull. Spoon blueberry compote hot or warm over toast for contrast. Leftover compote reheats gently, don’t boil or fruit breaks down too much. Watch caramel stage closely; burnt sugar is bitterness monster. Patience and sensory clues over strict timing yield best results.
Chef's notes
- 💡 Remove brioche crusts first. Makes soak and cook even. Crust toughens edges, disrupts custard flow. Use challah or thick Texas toast if no brioche; texture and crisp change. Softness traded for firmness.
- 💡 Custard soak quick. Twenty seconds max each side or bread falls apart; delicate brioche absorbs fast. Egg whites whip smooth, no clumps. Thin skim of liquid coats bread, no dripping, no soggy mess. Avoid cold milk soak, that dulls crisp.
- 💡 Butter and maple syrup pan caramelize best on low to medium heat. High heat burns syrup to bitter black. Wait for foaming butter and syrup bubbles; hear sizzle before adding toast. Flip carefully so custard crust stays intact.
- 💡 Bake compote till syrup thick, bubbly, and edges glossy not dry. Watch 22 to 27 minutes; ovens differ. Overbake, berries shrivel, and syrup turns sticky hard edges. Cool slightly before spooning or refrigerate capped two weeks.
- 💡 Use low oven for last bake to puff toast and set glaze. Aim for golden brown edges but tender center. Toast wrinkles slightly as it puffs; syrup surface turns shinier. Timing varies; sensory clues better than clock. Texture key.
Common questions
Can I swap brioche?
Sure, challah or thick Texas toast work but texture shifts. Brioche soft, spongy; others tougher. Crisp edges change, soak speed varies. Adjust soak time a bit with denser bread.
How long soak bread?
About twenty seconds per side. Too long breaks slices. Egg custard consistency matters. Watch for soggy bread falling apart. Quick dips preserve shape and custard absorption just right.
What if syrup burns?
Lower heat immediately; remove pan from burner if needed. Butter foams signal right temp, syrup bubbles not black or bitter. Add splash water to loosen thick sticky syrup. Avoid crowding pan.
Storing leftovers?
Blueberry compote airtight fridge up to 14 days. Toast best same day or next day reheated. Wrap well to keep moisture. Reheat gentle oven or toaster to keep crispiness; microwave makes soggy fast.
