Pheasant Bread Maple French Toast
1 round loaf of bread
2 teaspoons vanilla
½ cup almond milk
2 teaspoons cinnamon
½ teaspoon nutmeg
2/3 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
-Slice off the top of a round bread loaf. (I used peasant bread)
-Cut out the bread from the bottom section and bread into pieces to serve as a bowl. Set aside.
-Beat together the eggs, vanilla, cinnamon, nutmeg, maple sugar and the 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.
-Place the apple slices around the top of the bread bowl.
-Add the sprinkles to the top of the bread bowl.
-Bake in preheated 375 degree oven for @1.5 hour or until the egg mixture is set.