Maple French Toast Bread


On store shelves recently, I noticed that Thomas’ English Muffins has a “limited edition” Maple French Toast English muffin. This sounded incredibly delicious to me, so I figured I’d go home and make some maple French toast bread on my own. Not an English muffin bread, just a regular bread, with maple French toast flavorings. What must that mean? Milk, eggs, maple syrup, cinnamon, butter–that sounds like French toast to me! I think it’s the most incredibly delicious bread I’ve ever made, and I don’t say that lightly! I make a lot of bread! You must try this bread, so let’s get started.

Of course we’re going to make it with Grandmother Bread. With the addition of egg and butter, I reduced the amount of liquid to start the dough, and added lots of “French toast” flavor with maple syrup, maple extract, and cinnamon.
Printer-Friendly Printer-Friendly
How to make Maple French Toast Bread:

1 cup warm milk
1/4 cup maple syrup
1/4 cup softened butter
1 teaspoon yeast
1 teaspoon sugar
1/2 teaspoon maple extract
1/2 teaspoon cinnamon
1 egg
1/2 teaspoon salt
3 1/2 cups flour

In a large bowl, combine milk, syrup, butter, yeast, sugar, maple extract, cinnamon, and egg. Let sit five minutes. Add salt and begin stirring in flour gradually with a heavy spoon until dough becomes too stiff to continue stirring easily. Add a little more flour and begin kneading. The amount of flour is approximate–your mileage may vary! Continue adding flour and kneading until the dough is smooth and elastic. Let dough rise in a greased, covered bowl until doubled. (Usually, 30-60 minutes.)

Uncover bowl; sprinkle in a little more flour and knead again before shaping dough into a loaf. Place in a greased loaf pan and cover with greased wax paper or a damp towel. Let rise until loaf is tall and beautiful and maple-icious! (About an hour, depending on the temperature in your kitchen.)

Bake for 25 minutes in a preheated 350-degree oven. During the last five minutes of baking, if you like, you can take it out, brush it with a mixture of 1/4 cup water and a dash of maple extract, then sprinkle sugar on top before returning to the oven for the final few minutes of baking.
This bread is just wow, it’s so good. It’s even more incredible toasted. And it’s not even “limited edition”–you can make it all you want!

See all my Grandmother Bread recipes here.

See this recipe at Farm Bell Recipes and save it to your recipe box.

See All My Recipes
Printer-Friendly Printer-Friendly

Comments Leave a Comment
Share: |    Subscribe to my feed Subscribe
Posted by Suzanne McMinn on April 1, 2016  

More posts you might enjoy:

Sign up for the Chickens in the Road Newsletter


7 Responses | RSS feed for comments on this post

  1. 4-1

    Suzanne, You’re awesome! :heart:

  2. 4-2

    This sounds amazing. Knowing my husband, he’d want to make French Toast with that bread if I made it. :hungry:

  3. 4-5

    OMG, that sounds phenomenal! I love your Grandmother Bread – I gave the recipe to my mother and now that’s her preferred recipe, too :D

  4. 4-5

    Thank you for this post, I bake so much bread and am always looking for something new, this sounds delicious.

  5. 4-10


    Suzanne, any idea how this might work using the dough cycle of my bread machine?

  6. 4-11

    Joell, I never use a bread machine, so I don’t know. I would think you would add the syrup at the same time as you would the other liquids.

  7. 4-11

    Thank you Suzanne, I really want to try this recipe, I have to use a machine because I am not able to do the kneading, I have made our bread for nearly 30 years, I can even imagine going back to buy bread, the only ones I would even consider are between $4 to $5 a loaf, not in our budget, I will bake our bread as long as I am able, I know what is in it and who can touched it. Thank you again for another great bread recipe, I make copies of them and keep them in a notebook, and thank you for your help.

Leave a Reply

Registration is required to leave a comment on this site. You may register here. (You can use this same username on the forum as well.) Already registered? Login here.

Discussion is encouraged, and differing opinions are welcome. However, please don't say anything your grandmother would be ashamed to read. If you see an objectionable comment, you may flag it for moderation. If you write an objectionable comment, be aware that it may be flagged--and deleted. I'm glad you're here. Welcome to our community!

Daily Farm

If you would like to help support the overhead costs of this website, you may donate. Thank you!

Sign up for the
Chickens in the Road Newsletter

The Slanted Little House

"It was a cold wintry day when I brought my children to live in rural West Virginia. The farmhouse was one hundred years old, there was already snow on the ground, and the heat was sparse-—as was the insulation. The floors weren’t even, either. My then-twelve-year-old son walked in the door and said, “You’ve brought us to this slanted little house to die." Keep reading our story....

Today on Chickens in the Road

Join the Community in the Forum

Search This Blog


September 2020

Out My Window

I Love Your Comments

I Have a Cow

And she's ornery. Read my barnyard stories!

Entire Contents © Copyright 2004-2020 Chickens in the Road, Inc.
Text and photographs may not be published, broadcast, redistributed or aggregated without express permission. Thank you.

Privacy Policy, Disclosure, Disclaimer, and Terms of Use