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

Bread / Recipes with Maple Sugar / Recipes with Maple Syrup / Recipes with Maple Vinegar / Starters

Preparation Time:
Cooking Time:
6-8 portions
Metric Imperial



  • 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


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



  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.


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


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

YIELD: 1 loaf

MACERATION: 10 minutes

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.

Recipes by Arnaud Marchand


Bread Recipes

Recipes with Maple Sugar

Recipes with Maple Syrup

Recipes with Maple Vinegar

Starters Recipes

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.