There’s something almost magical about the simplicity of French toast when it’s done right. Golden, custard-soaked bread with crisped edges, just sweet enough to feel like a treat but still humble enough to qualify as breakfast. Paired with warm vanilla maple syrup that lingers sweetly on the tongue. I served it topped with fresh strawberries and a snowy dusting of powdered sugar, with cold apple juice. Sometimes it’s the little things that elevate a meal not just how it tastes, but how it feels. This felt like a recipe worth remembering.

Let’s talk about the French toast. I used homemade French Bread for the base a crusty loaf I made the day before, spiked with a little sugar, cinnamon, and nutmeg in the dough itself. That small detail gave the finished dish a warm, spiced backdrop that set it apart from every other French toast I’ve made before. Joanna’s recipe calls for thick-cut slices (french or brioche), which soak up the rich custard beautifully without falling apart. I let them sit in the egg mixture just long enough to feel indulgent, then cooked them in sizzling butter until the edges browned and the center stayed soft. The cinnamon in the bread met the vanilla in the syrup like old friends. This was the kind of French toast that makes you slow down between bites.

As for the vanilla maple syrup, it’s almost too easy. You warm up sugar and water then add the maple & vanilla extracts — that’s it. But somehow, it deepens the flavor and ties the whole plate together. It seeps into every nook of the toast, pooling just a little where the strawberries slide off the sides. It’s rich and buttery, slightly floral, and tastes like something you’d get at a café where they write the specials in chalk and the coffee’s always strong. Honestly, it made me wonder why we don’t always keep a jar of this ready to go in the fridge.

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A Few Notes from My Kitchen:

• If you’re using store-bought bread, try to get it a day old so it holds up in the custard. But homemade French bread especially one with a hint of cinnamon and nutmeg is worth the extra step.
• Don’t skimp on the butter in the pan. That golden crust needs it.
• The vanilla maple syrup is a breeze, but good-quality extract makes a difference.
• Topped with sliced strawberries and powdered sugar, this is company-worthy… even if the only guest is you.

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Verdict:

Gracefully yours,