This deliciously Canadian twist on classic French Toast features the irresistible flavour of maple syrup and the fresh taste of berries. It’s elegant enough for a holiday brunch but easy enough to make whenever the craving strikes.
Recipe by Nathalie Seghal and Taylor Stinson of TheGirlsOnBloor.com
Preheat oven to 350F.
Coat a 12-cup muffin tin with oil and set aside.
In a large bowl, whisk together milk, eggs, brown sugar, cinnamon and vanilla until well combined.
Add the baguette cubes to the egg mixture. Stir well and let it sit for 10 minutes.
Cut sausage into ½ inch pieces, brown them in a large pan over medium hear. Once it’s cooked through, remove to a plate and pat it down with paper towel to get rid of oil.
Combine the baguette mixture and sausages in a bowl and stir gently.
Scoop 1 cup of the mixture into each of the prepared muffin cups.
Pour egg mixture over top of each cup, making sure that they don’t overflow.
Bake for 20-35 minutes.
Drizzle with the Three-Berry Compote and sprinkle with powdered sugar.
Add strawberries, blueberries, raspberries and optional sugar to a small saucepan.
Add the lemon zest and vanilla extract and let it sit over low heat for a couple of minutes until the fruit breaks down as much as you like.