Lost Nation Maple's Favorite Recipes

1 loaf French bread (13 to 16 ounces) 

8 large eggs   

2 cups half-and-half   

1 cup milk   

2 tablespoons granulated sugar 

1 teaspoon vanilla extract  

1/4 teaspoon ground cinnamon  

1/4 teaspoon ground nutmeg

Dash salt

Maple Syrup Praline Topping: 

1/2 pound (2 sticks) butter

1 c packed light brown sugar

1 c chopped pecans

1/2 tsp ground cinnamon

1/2 tsp ground nutmeg

Directions:

1. Slice French bread into 20 slices, 1-inch each. (Use any extra bread for garlic toast or bread crumbs).

2. Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices.

3. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly.

4. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture.

5. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.

The next day, preheat oven to 350 degrees F.

In a small saucepan, combine cinnamon, nutmeg, butter, brown sugar, pecans and corn syrup; heat until bubbling. Pour over bread and egg mixture.

Bake in preheated oven, uncovered, for 40 minutes.

Top with Lost Nation Maple's pure maple syrup!

2 1/2 pounds boneless pork loin roast
1 cup Lost Nation Maple's syrup
4 tablespoons prepared Dijon-style mustard
2 1/2 tablespoons cider vinegar
2 1/2 tablespoons soy sauce
salt to taste
ground black pepper to taste

Directions:

1.  Preheat the oven to 350 degrees F (175 degrees C).

2.  Stir together the maple syrup, mustard, vinegar, soy sauce, salt, and pepper in a small bowl. Place pork roast in a shallow roasting pan. Spread glaze evenly over pork roast.

3.  Roast pork in the preheated oven uncovered, until internal temperature measured with a meat thermometer reaches 145 degrees F (63 degrees C), about 1 hour.

Remove from oven, and let rest about 10 minutes before slicing to serve. 

2/3 cup whole milk
1/3 cup Lost Nation Maple's syrup
1/3 cup butter, softened
1 large egg
3/4 teaspoon salt
3 cups bread flour
1 package (1/4 ounce) active dry yeast

TOPPING:
1/2 cup packed brown sugar
2 tablespoons bread flour
4 teaspoons ground cinnamon
6 tablespoons cold butter

MAPLE ICING:
1 cup confectioners' sugar
3 tablespoons butter, melted
3 tablespoons Lost Nation Maple's syrup
1 to 2 teaspoons whole milk

Directions

In bread machine pan, place the first seven ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or bread flour if needed).

When the cycle is completed, turn dough onto a lightly floured surface. Roll into two 12x7-in. rectangles. In a small bowl, combine the brown sugar, flour and cinnamon; cut in butter until mixture resembles coarse crumbs. Sprinkle half over each rectangle. Roll up jelly-roll style, starting from a long side; pinch seam to seal.

Cut each roll into 12 slices. Place cut side down in one greased 13x9-in. baking pan. Cover and let rise in a warm place until doubled, about 20 minutes.

Bake at 375° until golden brown, 20-25 minutes. Cool on a wire rack for 5 minutes. Meanwhile, in a small bowl, combine the confectioners' sugar, butter, syrup and enough milk to achieve desired consistency. Spread over warm rolls.