Maple-Caraway French Toast Loaf (Pain Perdu) with a Maple-Basil Strawberry Sauce

FRENCH TOAST

• 3 eggs
• 1/3 cup maple syrup (preferably amber syrup for its rich flavour)
• 1 cup milk
• 2 pinches ground caraway
• 3 cups stale bread, pastries, brownies, etc., cut into chunks
• 1/3 cup chocolate chips

STRAWBERRY SAUCE

• 2 cups strawberries, halved
• 1 tbsp maple sugar
• 1 tsp maple vinegar (or cider vinegar)
• 8 basil leaves, chopped

FRENCH TOAST

1. In a bowl, whisk the eggs with the maple syrup. Add the milk and ground caraway.
2. Add the bread or pastries and use your whisk to blend well. Let soak, then stir in the chocolate chips.
3. Pour into a loaf pan and bake in a 180° C (350° F) oven for about 50 minutes.
4. Allow to cool before serving.

STRAWBERRY SAUCE

1. Mix the strawberries with the maple sugar and maple vinegar. Leave to macerate for about ten minutes, then add the basil.

PRESENTATION

1. Cut loaf into slices and serve with the strawberry sauce and, if desired, a maple Chantilly whipped cream.