For the cinnamon maple ice cream:
- 500g milk
- 10g cinnamon sticks
- 250g whipping cream
- 100g maple sugar
- 150g egg yolks
- 50g pure maple syrup (preferably amber syrup for its rich taste)
For the pain perdu:
- Loaf of crusty bread, cut into 1cm thick slices
- 400g milk
- 100g cream
- 100g maple sugar
- 100g eggs
- 80g egg yolks
- 25ml rum
- 1/4 vanilla pod
- 100g butter, for cooking
- 50g maple sugar, for cooking
For the caramelised apples:
- 200g maple sugar
- 4 apples, peeled, cored and cut into segments
- 30ml dark whisky
- 75g butter
- 75g cream
- Pinch of salt
- Handful of sultanas (pre-marinated in whisky – optional)
For the ice cream:
- Place the milk, whipping cream, cinnamon and 50g of maple sugar into a pan and heat (low to medium heat).
- Whisk the egg yolks, and the rest of the maple sugar together until light and fluffy.
- Bring the milk and cream mixture to the boil.
- As it comes to the boil, pour half of the milk and cream mixture over the egg yolk mixture and whisk thoroughly.
- Carefully transfer the egg yolk mixture back into the pan. Over a gentle heat cook the mixture, continuously stirring until it starts to thicken.
- Take off heat and then pass through a fine sieve into a bowl. Add in the maple syrup and stir.
- Fill a large bowl with ice water and place the bowl containing the mixture on top to cool.
- Place in container and leave overnight in the fridge
To make the pain perdu:
- Add the milk and cream to a pan. Split the vanilla pod and scrape out into the pan. Bring the mixture to the boil.
- In a separate bowl beat together the eggs, egg yolk, and maple sugar until light and fluffy. Add to milk and cream mixture and mix until smooth, then pass through a sieve.
- Add in the whisky and stir.
- Place bread slices in a tray and pour mixture over the top. Leave bread to soak.
To make the caramelised apples:
- Heating the maple sugar in a dry pan on a low heat, stirring to make a dry caramel.
- Add the apples and maple syrup to the pan and stir, coating the apples.
- Add in the whisky, butter, cream, salt and sultanas and stir.
- Allow the apples to cook for 4-5 minutes, stirring occasionally.
- Take off heat and leave to the side.
- Heat a pan to medium-high heat and add some butter and maple sugar. Fry the soaked bread until golden on each side, this should take 3-4 minutes on each side.
- To serve, place the bread onto the plate and add the caramelised apple, drizzling with excess caramel sauce. Serve with cinnamon ice-cream.
This delicious take on French Toast from William Curley is the brunch dreams are made of. Maple cinnamon ice-cream and caramelised apples are a sweet treat you’ll want to wake up to every morning.
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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