Name: Maple Breakfast Brioche
Yield: 4 portions
Ingredients: 4 cinnamon raisin buns; 5 eggs; 125 ml (1/2 cup) of milk; 45 ml (3 tablespoons) of maple syrup; 30 ml (2 tablespoons) of oil; 30 ml (2 tablespoons) of butter; 500 ml (2 cups) of fresh fruit of your choice; 125 ml (1/2 cup) of maple syrup

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The sugar maple tree has existed in North America for more than 4,500 years.

Maple syrup is made from the sap of sugar maple trees.

Maple products are exported to more than 60 countries around the world.

In 2013, Canadian astronaut Chris Hadfield ate maple syrup in space

Every spring, the sugaring season lasts for about 20 days.

Quebec produces over 72% of all the maple syrup in the world.

Quebec maple syrup comes from 34 billion maple trees.

In 1536, Jacques Cartier and his crew became the first Europeans to taste maple sap.

In summertime, sugars are created through the process of photosynthesis in the leaves of the sugar maple

Maple syrup producers often work day and night to collect the maple sap and turn it into maple syrup.

The sugar maple and red maple are two tree species with the ability to convert starch to sugar.

Maple sap contains 46 molecules vital to the life of the tree.

Each year, maple forests capture an amount of carbon equivalent to what’s produced by 290,000 cars.

North America has 13 maple tree species, including the sugar maple.

It has to freeze at night and thaw during the day for the maple sap to flow

In about 1676, our ancestors, the First Nations people, were the first to boil maple sap, using iron pots.

Maple syrup from Quebec is pure and 100% natural.

In the sugar shack, the maple syrup producer uses an evaporator to heat maple sap to a temperature of 103.5° C.

It takes an average of 40 litres of maple sap to make one litre of maple syrup.

Maple Quiz

Portions

4 portions

Metric Imperial

Ingredients

Preparation

4 cinnamon raisin buns
5 eggs
1/2 cup of milk
3 tablespoons of maple syrup
2 tablespoons of oil
2 tablespoons of butter
2 cups of fresh fruit of your choice
1/2 cup of maple syrup

Slice the buns in half, horizontally.
Beat the eggs, milk and maple syrup in a bowl. Place the bun halves into this mixture and let them sit for 5 minutes.
Heat the oil and butter in a large frying pan, on medium heat.
Gently squeeze the liquid out of the buns and brown them slightly on each side for 5 to 8 until golden in colour.
Serve accompanied by fruit and drizzled with maple syrup.

The Quebec Maple Syrup Producers are not in any way responsible for the identification or presence of allergens in recipes or for the classification of any recipe as vegetarian or vegan.

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Maple Breakfast Brioche

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