By: beachcritters

February 16, 2014


I watched a cooking show the other day.  There is nothing extraordinary about that, and in the opinion of my husband I probably watch them more than I should.  It was a show I had never seen before, and honestly I can’t even tell you the name of it.  What I can tell you is that after that show I acted like a pregnant woman out of control, on a quest to satisfy an overwhelming craving.  It was a craving for toast…..oh, but not just any toast.


It was toast browned in a skillet with a mixture of maple syrup and butter. It was toast that was caramelized until it had a sugary, crunchy coating and then topped with a slice of creamy, yet savory cheese.  It was more than toast and I wanted to try it.


I am not usually a maple syrup on anything kind of person.  Not even as a child did I like French toast or pancakes smothered in that syrupy sticky sweetness.  I do like the taste of maple syrup, but more in the one little bite kind of candy you get when you go back to New Hampshire or Vermont for a visit.

For some reason, however, this had really caught my eye.  For the next week I thought of nothing else and so finally over the weekend I decided I was actually going to make it.

I wish I hadn’t.  I was like a drug addict on crack I loved it so much.  I made it three times and went through a whole loaf of bread and a round of brie.  I did have a little help eating it all, but quite honestly,  if I didn’t have to share, I probably wouldn’t have.  It was just that good.


I curse you and thank you Amy Thielen of the Food Channel.  I am now an official Maple Bread lover,  or otherwise known as a toast addict . My disclaimer is,  I cannot be responsible for you once you try this.  I will, however, welcome you with open arms to my support group.

It really is that good.

Maple Bread with Soft Cheese

  • Prep time:
  • Cook time:
  • Total time:
  • Yield: 8
  • Difficulty: easy
  • Recipe type: dessert or cheese course


  • 1/2 cup maple syrup
  • 3 tablespoons butter (I used 2 tablespoons for each batch)
  • Salt
  • 8 thin slices sourdough bread
  • Oil, for oiling plate
  • 1 small disk washed-rind cheese such as Goat Brie or Camembert


  1. Cook the maple bread in two batches.
  2. Heat a large, heavy skillet over medium heat and when hot, add 1/4 cup of the maple syrup, 1 1/2 tablespoons of the butter and a pinch of salt.
  3. Add four slices of the bread and immediately flip to coast in the buttery maple syrup.
  4. Cook, flipping often, until the bread is lacquered with the syrup and takes on a toasted look and the bottom of the pan is coated with just a dry film, about 4 to 5 minutes.
  5. Transfer the maple bread to a lightly oiled plate to cool.
  6. Repeat with the remaining pieces of bread
  7. Smear a chunk of soft cheese into the bread and serve immediately.
  8. *NOTE* Although it is much better served immediately I did serve it a couple of hours later and it was still very good to eat.

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