home>Recipes>Maple brunch board with bacon and French toast
Maple brunch board with bacon and French toast
Maple season is in full swing in Canada and that means one thing – the famous rich, gold-coloured syrup drizzled over (almost) everything. This indulgent brunch board marries its sweet, smoky flavours with our creamy, flavour-packed cheeses. Think...
Maple season is in full swing in Canada and that means one thing – the famous rich, gold-coloured syrup drizzled over (almost) everything. This indulgent brunch board marries its sweet, smoky flavours with our creamy, flavour-packed cheeses. Think maple-candied bacon, cheesy scrambled eggs, cinnamon-dusted French toast bites and fresh fruit, all served alongside our award-winning Black Bomber, Truffle Trove and Beech Wood Cheddars. It’s the perfect way to celebrate the season, wherever you are.
Method
Preheat your oven to 180°C (350°F). Lay the bacon strips on a baking tray lined with parchment paper. In a small bowl, mix together the maple syrup, brown sugar and mustard. Brush this mixture generously over the bacon. Bake for 25-30 mins, turning the bacon regularly.
Whisk the eggs in a bowl and season with salt and pepper to taste.
Add the grated Black Bomber to the eggs and whisk again. In a nonstick pan over a low to medium heat, cook the eggs gently, stirring constantly. The cheese will melt into the eggs, giving them a rich and creamy texture. Keep stirring until they are soft, fluffy and slightly runny. Remove from the heat just before they’re fully set for an extra-creamy finish.
In a shallow bowl, whisk together the eggs, milk and vanilla extract. Heat a small knob of butter in a pan over medium heat. Dip the bread slices in the egg mixture, coating both sides, and cook until they’re golden brown on both sides. Once cooked, cut the French toast into bite-sized cubes. Set them aside and sprinkle them with the cinnamon and sugar while they’re still hot.
Cut the Truffle Trove, Beech Wood and Black Bomber cheeses in various diferent ways – wedges or slices – to create texture and visual interest. Arrange them around the board.
Quarter the figs and slice both the blood orange and regular orange into thin rounds. Arrange all the fruit on the board to add vibrant pops of colour and fresh flavour.
Tips for assembling your board
Start with the cheese and arrange it around your board. Decant the maple syrup into small ramekins and place them around the board for easy dipping. Position the French toast bites in a small bowl on the board. Place the maple-candied bacon on either side of the board for balance. Fill in the spaces with the fruit – the mixed berries, quartered figs and citrus slices will add plenty of colour. Finally, add the freshly baked croissants, either whole or halved, to the board. Tuck in and enjoy!
Method
Preheat your oven to 180°C (350°F). Lay the bacon strips on a baking tray lined with parchment paper. In a small bowl, mix together the maple syrup, brown sugar and mustard. Brush this mixture generously over the bacon. Bake for 25-30 mins, turning the bacon regularly.
Whisk the eggs in a bowl and season with salt and pepper to taste.
Add the grated Black Bomber to the eggs and whisk again. In a nonstick pan over a low to medium heat, cook the eggs gently, stirring constantly. The cheese will melt into the eggs, giving them a rich and creamy texture. Keep stirring until they are soft, fluffy and slightly runny. Remove from the heat just before they’re fully set for an extra-creamy finish.
In a shallow bowl, whisk together the eggs, milk and vanilla extract. Heat a small knob of butter in a pan over medium heat. Dip the bread slices in the egg mixture, coating both sides, and cook until they’re golden brown on both sides. Once cooked, cut the French toast into bite-sized cubes. Set them aside and sprinkle them with the cinnamon and sugar while they’re still hot.
Cut the Truffle Trove, Beech Wood and Black Bomber cheeses in various diferent ways – wedges or slices – to create texture and visual interest. Arrange them around the board.
Quarter the figs and slice both the blood orange and regular orange into thin rounds. Arrange all the fruit on the board to add vibrant pops of colour and fresh flavour.
Tips for assembling your board
Start with the cheese and arrange it around your board. Decant the maple syrup into small ramekins and place them around the board for easy dipping. Position the French toast bites in a small bowl on the board. Place the maple-candied bacon on either side of the board for balance. Fill in the spaces with the fruit – the mixed berries, quartered figs and citrus slices will add plenty of colour. Finally, add the freshly baked croissants, either whole or halved, to the board. Tuck in and enjoy!
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