Preheat the oven to 190 °C. Beat the eggs in a bowl, add the maple syrup and milk, and mix together.
Cut the baguette up into 1.5 cm cubes, and add to the bowl.
Mix together with a large spoon to evenly distribute the egg mixture.
Form into rather flat cone shapes that are 6 cm in diameter and about 4 to 5 cm high with a pointed top. Put the balls on a baking sheet lined with parchment paper. Sprinkle with granulated sugar.
Bake for 15 to 20 minutes at 190 °C.
The sugar is sparkling on top of the mountain!
Story Behind this Recipe
I love bread. I love making bread. But sometimes I can't eat all the bread I made. That happens a lot actually...so, we eat a lot of variations on French toast in our house.
If you are using a baguette, it can be a bit larger or smaller than the size specified. (I used one weighing 180 g.) If you are using sliced bread, use 4 to 5 slices from a 6-slice loaf. When you form the 'rocks' in Step 4, they can be smaller or bigger than I've shown, but if you make sure to make the top pointy, that part will become crispy and delicious.