Maple Breakfast Brioche

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Recipe — Fruit Buns with Maple Syrup
4 portions
Metric Imperial


  • 4 cinnamon raisin buns
  • 5 eggs
  • 1/2 cup of milk
  • 3 tablespoons of maple syrup
  • 2 tablespoons of oil
  • 2 tablespoons of butter
  • 2 cups of fresh fruit of your choice
  • 1/2 cup of maple syrup


  1. Slice the buns in half, horizontally.
  2. Beat the eggs, milk and maple syrup in a bowl. Place the bun halves into this mixture and let them sit for 5 minutes.
  3. Heat the oil and butter in a large frying pan, on medium heat.
  4. Gently squeeze the liquid out of the buns and brown them slightly on each side for 5 to 8 until golden in colour.
  5. Serve accompanied by fruit and drizzled with maple syrup.

The Quebec Maple Syrup Producers are not in any way responsible for the identification or presence of allergens in recipes or for the classification of any recipe as vegetarian or vegan.

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More about Maple

Maple syrup comes in four classifications, according to colour and taste.

At the start of sugaring season, syrup is generally clear, with a lightly sweet taste. It becomes darker and caramelized as the season goes on.

An unopened can of maple syrup keeps for many years.

Once the can is opened, syrup should be kept in an airtight container in a cool place.

100% pure maple butter contains no butter or dairy.

Like all 100% pure maple products, maple butter comes from the sap of the maple tree… and that’s all.