Pheasant Bread Maple French Toast
Albert WoodPheasant Bread Maple French Toast
Al Wood
4
20 minutes
1 ½
Breakfast
Ingredients
- 1 round loaf of bread
- 2 teaspoons vanilla
- ½ cup almond milk
- 2 teaspoons cinnamon
- ½ teaspoon nutmeg
- 8 eggs
- ⅔ cup Wood’s Vermont Maple Sugar
- ½ cup chopped walnuts (optional)
- ½ cup of apple slices that have been mixed with cinnamon and sugar.
- Wood’s Vermont Maple Sprinkles
Directions
- Slice into the top of a round bread loaf (I used peasant bread).
- Preheat over to 375° F.
- Cut out the bread from the boom section and bread into pieces to serve as a bowl. Set aside.
- Beat together the eggs, vanilla, cinnamon, nutmeg, maple sugar, and milk.
- Mix together with the broken pieces of bread.
- Add the chopped walnuts
- Place the bread bowl in a pan such as a round cake pan and pour the bread mixture into the bread bowl.
- Add the sprinkles to the top of the bread bowl. Bake at 375° F for 1 ½ hours or until the egg mixture is set.